Entrees - Chicken Picatta




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ROXRH
01-22-2001, 03:41 AM
Take four boneless, skinless chicken breasts 1st pound your meat then
lightly flour with salt and pepper
on medium heat coat bottom of pan with veg oil lightly saute breasts until golden brown on both sides

remove from heat do not worry if chicken is still raw in middle at this point

pour out any excess oil from pan and wipe lightly with paper towell to remove any burnt flour

reheat pan medium heat cover pan with 1 part veg oil and 1 part olive oil
add two large tablespoons garlic cook garlic until golden to dark brown. (if garlic burns clean pan start over)

once you get it to golden brown
drink one glass of your favorite white wine then add 1 glass of your favorite white wine to garlic, add juice from one lemon. 1/2 jar of cappers and juice, 1/2 tablespoon flour, 3/4 stick butter, reduce by 1/2 turn down heat to low, return chicken to pan, have another glass of wine, cook some pasta, let chicken simmer for about 8 to 10 minutes. if your sauce cooks away add water. salt and pepper to taste

I serve this over pasta for my husband and kids, with salad. For myself I steam some asparagus and have chicken and asparagus and of course salad. This sauce is great over veggies.