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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Picata Recipe

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This recipe for Chicken Picata is from The 5th Generation - Family Cookbook, 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 whole chicken breasts; flattened to 1/4" thick
salt and pepper to taste
all purpose flour for dredging
2 tbsp butter
1 tbsp olive oil
2 garlic cloves, peeled and minced
1/2 lb. mushrooms, washed, stemmed and thinly sliced
2 tsp fresh lemon juice
1/2 cup dry white wine
2 tsp capers, drained
2 tbsp minced parsley
1/2 thinly sliced lemon
Directions:
Directions:
Sprinkle the chicken breasts with salt and pepper. Dredge in flour and shake off excess.

In a saute pan or skillet over medium high heat, melt butter with the olive oil, add the garlic and saute briefly. Add the chicken breasts and saute for 1-2 minutes on each side, or just until lightly browned. Remove to a dish, set aside.

Add the mushrooms to the pan and saute over medium heat or about 1 minute. Return the chicken to the pan; stir in the lemon juice and wine and simmer, covered, for 10 minutes or until the chicken is tender.

Add the capers and heat through. Put the chicken breasts on a platter, spoon on the juices, and garnish with parsley and lemon slices.

 

 

 

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