I got this recipe from here: Chicken Picatta
Ingredients
| 3 | skinless and boneless chicken breasts, butterflied and then cut in half and slightly tenderized |
| Sea salt and freshly ground black pepper | |
| 1/2 cup | All-purpose white-wheat flour, for dredging |
| 4 | tablespoons unsalted butter |
| 3 | tablespoons extra-virgin olive oil |
| ⅓ | cup fresh lemon juice plus the zest of 1 lemon |
| ½ | cup low sodium chicken broth |
| ¼ | cup brined capers, rinsed |
| ⅓ | cup fresh parsley, chopped |
1/2 tsp garlic powder
1/2 tsp onion powder
Directions
Season chicken with salt and pepper. Put the flour into a bowl, and add the salt, pepper, garlic powder and onion powder. Dredge chicken in flour mixture and shake off excess. In a large skillet over medium high heat, melt 1 tablespoons of butter with 1 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 1 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
I served this with a garden salad and homemade dressing to keep the calories lower instead of pairing it with a pasta. It was DELICIOUS!!!!
Enjoy!
And now, for the quote of the day:
Dancin' and Cookin' in the Kitchen! 