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Chicken Picatta

Chicken Picatta is a traditional Italian dish with a light and fresh tasting wine sauce accented with capers .  I love the combinations of flavors. This recipe has just the right amount of lemon.

Ingredients:

• Chicken Cutlets:
• 2 large chicken breasts, boneless, skinless (this will make 4 servings)
• 1/3 cup flour
• 1 tsp kosher salt
• 1/2 tsp pepper, freshly ground
• 1 tsp parsley
• 2 tbs olive oil, extra virgin
• 
  Finishing Sauce:
• 1/4 cup dry white wine
• 1/2 cup chicken broth
• 1 tsp garlic, minced (about 1 large clove)
• 1 tbs capers, drained
• 2 tbs lemon juice, fresh squeezed
• 2 tbs butter
• 4 lemon slices, thinly sliced

Directions:

Prepare Chicken Cutlets:

1. Prepare chicken breasts by first cutting each breast in half equally. You will now have 4 chicken cutlets.
2. Gently pound each chicken cutlet between two sheets of plastic wrap until 1/4" even thickness...or you can pound the chicken individually in a large plastic baggie for convenience.
3. Combine flour, salt, pepper and parsley in a shallow bowl or plate.
4. Heat your oil in a large sauté pan on medium-high until it is good and hot, not smoking.
5. Dredge each chicken cutlet, one by one, in the flour mixture. Shake off excess flour.
6. Sauté the cutlets in the pan for about 3-4 minutes until golden in color.
7. Turn cutlets over and cook the other side for 3-4 minutes until golden in color.
8. Remove chicken cutlets from pan and tent with foil to keep warm.

Prepare Finishing Sauce:

1. Add minced garlic to the sauté pan and deglaze the pan with the wine to loosen the bits on the bottom.
2. Cook until the wine is reduced. The garlic and wine will start taking on a brown color at this point.
3. Stir in chicken broth, fresh lemon juice, and capers.
4. Place sautéed chicken cutlets back in the sauté pan with the liquid and simmer gently for about 4-5 minutes.
5. Remove chicken cutlets and place on a serving plate, keeping the liquid in the sauté pan.
6. Add butter and lemon slices to the liquid until the butter is completely melted.
7. Pour the sauce and lemons over cutlets and serve while hot.
   
   

Comments:

- Many recipes call for double the olive oil and butter. I don't think it is necessary. By adding the butter at the very end, allows you to use less  while not compromising on flavor.

- I use Pinot Grigio for the white wine.

- If you don't want to use wine, replace it's measurement with chicken broth.

Tips:

- Press down and roll the lemon on your counter before you squeeze or juice it. This will soften the lemon and releases the juices easier.

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