Chicken Picatta

Chicken Picatta is a classic Italian dish and while it is easy and quick to prepare the results will have your friends and family in awe of your cooking prowess.  A simple preparation of breaded and fried chicken it is the wonderful sauce that makes this dish.  The richness of the butter combined with the fresh acids of the lemon and the wine make this dish sing on your tongue.  Try it once and you’ll be back again and again for more.

4 SERVINGS

• 4 skinless, boneless chicken breast halves
• 3 tablespoons butter, room temperature
• 1½ tablespoons all purpose flour
• additional all purpose flour
• 2 tablespoons olive oil
• ⅓ cup dry white wine
• ¼ cup fresh lemon juice
• ¼ cup canned low-salt chicken broth
• ¼ cup drained capers
• ¼ cup chopped fresh parsley
1. Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to ¼-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1½ tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
2. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm
3. Bring wine, lemon juice, and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley, and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

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