Simple Chicken Picatta (per request) - Chicagoland Sportbikes
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post #1 of 2 (permalink) Old 12-20-2007, 08:21 AM Thread Starter
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Simple Chicken Picatta (per request)

Here you go Rick...enjoy!

Ok...This is from memory. It's so easy I haven't used a recipe forever. Boys...wanna impress your woman by cooking a fancy dinner? This should do it...

2- 4 boneless chicken breasts pounded to around 1/2"
2 - 3 tablespoons butter
Olive oil
Fresh cracked pepper
3/4 cup chicken broth or stock ( I use the resealable chicken soup in a box)
1/4 cup lemon juice
1 small handful fresh flat leaf parsley chopped fine (if you don't have fresh, dried will do)
Capers (optional)

Heat 1 or 2 tablespoons of olive oil and 1 tbsp butter on medium/high heat in frying pan

Pound chicken between wax paper until around 1/2 inch thick , rinse chicken and pat dry. Salt and pepper chicken to taste (I use coarse sea salt).

Lightly coat chicken breasts in flour on both side...shake off excess flour. Fry chicken for 3-5 minutes per side until done. the secret is to NOT move or flip the chicken for at least 3 minutes so it browns. You get the feel for it after making this recipe a few times. Remove and place on plate.

Turning heat up to high add chicken stock or soup and lemon juice. Deglaze the pan (scrape all of the browned bits of the bottom of the pan...thats where all the flavor is!). Boil for about 5 minutes, or until sauce thickens. Salt and pepper to taste. If you like capers, add them the last few minutes.

Plate the chicken (it's GREAT over some sort of pasta) and pour sauce over chicken. I tend to make some extra sauce as everyone loves it. I also like to serve it with fresh asparagus or fresh green beans.

**Note** You can swap out the chicken for veal or pork as's just as good!

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post #2 of 2 (permalink) Old 12-20-2007, 04:30 PM
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