Midnight Gourmet Recipes

Chicken Picatta

INGREDIENTS

• 2 Chicken Breast (Skinless)
• Flour to coat
• 2 tbsp of Butter
• 1/4 Cup of White Wine
• 1 tsp of Minced Garlic
• 1/2 Cup of Chicken Broth or Stock
• 2 tbsp of fresh lemon juice
• 1 tbsp of Capers Sauce
• 2 tbsp Unsalted Butter
• 6-8 Lemon Slices
• 2 tbsp of freshly chopped Parsley

DIRECTIONS

Cut chicken breast in 2 on 3 halves depending on size. Flatten each half by covering each slice with plastic and gently pounding each piece with a mallet until about 1/4 inch thick.
Season cutlets with salt and pepper then, dust with flour. Heat a non-stick pan with butter over medium heat. Sauté cutlets 2-3 minutes on each side, not to over cook. Transfer cutlets to a warm plate & pour off fat from the pan. Deglaze pan with the white wine and add minced garlic. Cook until garlic is slightly brown and the liquid nearly gone, about 2 minutes. Add broth, lemon juice and capers. Return cutlets to the pan and cook on each side 1 minute.
Transfer each cutlet to a warm plate. Add butter to pan and add lemon slices and pour over cutlets.

As seen on Fox19, May 13th, 2009