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Chicken Picatta Recipe

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This recipe for Chicken Picatta is from Dinner with the Smith Family, 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 boneless, skinless chicken breast halves
2 Tbsp. olive oil
1\4 cup flour
1 tsp salt
1\2 tsp pepper
1\2 cup dry vermouth
1 Tbsp fresh lemon juice
1 Tbsp butter
1 Tbsp capers, drained
2 tsp. grated lemon peel
2 Tbsp. fresh parsley, chopped
lemon wedges for garnish
Directions:
Directions:
Cut each chicken breast half into two pieces. Pound chicken between two sheets of plastic wrap to 1\4 in. thickness.

Heat oil in large skillet over medium-high heat. Meanwhile combine flour, salt, and pepper in a shallow bowl. Dredge chicken in flour mixture, shaking of excess flour. Saute chicken in skillet 2 to 3 minutes on each side, or until it loses pinkness. Transfer to warmed plate.

Pour off any excess oil. Add vermouth to skillet and cook over medium-high heat 2 minutes, or until reduced to 1\4 cup. Stir to loosen particles from bottom of skillet. Stir in lemon juice, butter and capers. Spoon sauce over chicken, sprinkle with lemon zest and parsley, Garnish with lemon wedges.

Serve to all your poopy headed friends.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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