Picatta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb Thinly sliced and/or pounded meat (Chicken, veal, salmon*)
flour (app 1 cup for dredging the meat in)
adobo
pepper
olive oil
1 cup dry white wine
2 cups sliced mushrooms (preferably crimini)
2 cups artichoke hearts w/ juice
2 large lemons
1/4 cup capers (and a little juice)
2 T Butter
Parsley
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Directions: |
Directions:Season flour with adobo (or season meat directly) then coat the meat with the flour.
Heat large frying pan. Add oil to cover bottom of pan. Saute each piece of meat on med high heat about 2-3 minutes on each side until golden brown and mostly cooked. Put aside - hold in warm oven until sauce is made. Add more oil as needed.
There should be a bit of the cooked flour in the pan - if not add 1-2 T and cook until light brown. Add mushrooms and sauté for a couple of minutes. Add white wine and deglaze pan - making sure to get all the brown bits from the bottom of pan. Add artichoke hearts, and squeeze lemons into mixture. Reduce for a couple of minutes until slightly thickened. Add butter to sauce and stir until melted.
Either pour sauce over meat, or return meat to pan with sauce.Sprinkle with parsley.
Serve immediately with pasta or mashed potatoes. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: * If using salmon or any other type of fish - cut into thin slices - do not pound thin. The meat is too fragile.
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