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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Picatta (Lemon-Caper Chicken) Recipe

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This recipe for Chicken Picatta (Lemon-Caper Chicken) is from Bubbe's 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 large boned chicken breasts, pounded, butterfly and cut in 1-inch strips
or use chicken tenders
3 tablespoons butter
¼ c flour
½ c water
½ c white wine
2-3 T capers
10 lemon slices, cut very thin
2 small packets powdered chicken soup mix (I use Herb Ox sodium free)
Directions:
Directions:
mix powered chicken soup mix packets and flour; place in zip lock bag and dredge chicken in mixture; heat oil and on medium heat; saute chicken strips 2-3 minutes on each side till slightly brown; ; add water, wine, capers, and lemon slice; cover and simmer about 15 minutes; place cooked chicken in oven proof casserole dish and bake in 300º oven about 30 minutes; can be made a day ahead; bring to room temperature before reheating
Number Of Servings:
Number Of Servings:
Serves 3-4
Preparation Time:
Preparation Time:
1/2 hr
Personal Notes:
Personal Notes:
family favorite; was picked winning recipe on Regent Cruise and served in main dining room

 

 

 

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