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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken Picatta Recipe

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This recipe for Chicken Picatta is from Recipes from our Family Tree, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Chicken breasts, boneless, skinless abt 3/4 lb
Salt to taste
1/2 C flour
1/4 c olive oil
1/4 c white wine
3 lg lemons cut in half and juiced
4 oz unsalted butter softened
2 tblsp capers
Directions:
Directions:
Pound chicken breasts to abt 1/4 in thickness
Heat olive oil in 12" sauté pan on med-high.
Season chicken on both side with salt and lightly dust with flour, shaking off excess
Place chicken in hot pan and brown well on both sides.
When chicken in nice and brown, add the wine and lemon juice.
Continue to cook for 2-3 minutes making sure chicken is cooked thru.
Remove from pan and keep warm.
Finish the sauce by adding butter to pan and stirring till it melts.
Add capers.
Place chicken back in pan to coat with sauce.
Serve with angel hair pasta
Number Of Servings:
Number Of Servings:
2

 

 

 

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