Chicken Picatta
Makes about 4 servings
- 4 skinless chicken breasts, pounded flat or cut in half lengthwise
- flour to coat
- 1 Tbs olive oil
- 3/4 cup drinking sherry or dry white wine
- 1 small onion, minced
- juice of 2 lemons, no seeds
- 1 cup chicken broth
- 2 Tbs butter
- 1/4 cup Italian parsley
- 3 Tbs capers
- 1 clove garlic
- salt
- pepper
- Coat the chicken in flour and shake off excess.
- Heat the olive oil in sauté pan over medium high heat.
- Sauté the chicken about 2 minutes on each side, just until it is browned on the outside.
- Add the wine or sherry to deglaze the pan, and scrape the browned bits off the bottom of the pan and it will be an integral part of the chicken picatta.
- Add garlic and onions. Sauté for approximately 3 minutes.
- Add the lemon juice, pepper, butter, chicken broth, parsley and capers, and sauté for approximately 2 minutes.
- Add the chicken back in, cover, and simmer 15 to 20 minutes, until done.