Every time I eat Chicken Picatta I think of my brother. We went to lunch one day and that was what he ordered. I didn't know what it was until that day. When the order arrived, he let me taste it. When he saw my eyes light up, he even offered to let me have his lunch. I have the best brother!!! I let him have his lunch, but soon after I got home, I was trying to locate a good Chicken Picatta recipe. I narrowed it down to two and combined them to come up with the recipe below. I love Chicken Picatta, but I love my brother more!
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*I took the picture after I removed a piece of chicken. Chicken Picatta 2 large boneless, skinless chicken breasts - sliced Salt and pepper to
taste ½ cup all-purpose flour or gluten free flour 3 Tb. extra-virgin olive oil, divided 1 Tb minced garlic ⅓ cup chicken bouillon 1 Tb drained capers 4 Tb butter, cut into pieces 2 Tb fresh lemon juice Zest of 1 lemon
Slice chicken breasts in half crosswise into 4 cutlets. Season lightly with salt and pepper. Place flour in a gallon Ziploc bag. Put chicken in bag of flour and toss to coat. Shake off excess flour and transfer to a plate. Heat 2 Tb oil in a large skillet over medium-high. Cook in batches (if needed) to avoid overcrowding the pan, cook chicken without moving them, until browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 2 more minutes. Move chicken to a clean plate. Add garlic and remaining 1 Tb oil to the skillet and cook, stirring often and reducing heat to keep garlic from burning, until golden brown, about 1- 2 minutes. Add bouillon and capers and cook, swirling the pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add the butter. Swirl pan for about a minute while butter melts to help it form an emulsion with water. Stir lemon juice and zest into the sauce until blended. Return chicken to the skillet and turn over to coat in sauce. Simmer until chicken is cooked thoroughly and sauce is thickened, about 2 minutes. Move chicken to a plate from heat. Pour the sauce over the chicken and serve. You can also serve it over a bed of spaghetti or egg noodles.
Makes 4 servings
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