Chicken

Chicken Picatta

I was in a meeting back in the beginning of December at the office when we were killing some time waiting for the computer to boot up… Naturally being around lunch time the conversation turned to dinner and what we were planning on making that evening when one of my colleagues so casually mentioned (but not really so casual because shes a bit extra like me) her undying love for capers and Chicken Picatta.

I got to thinking “you know what Sarah, you gotta f*cking do this… your in a food rut and there is no time better than the present”. This then turned into “what ever happened to seize the moment” and “you already got everything in your pantry but capers so just put on your big girl panties and saddle up!”.

And you know what I did?

I f*cking did it.

I.made.chicken.picatta

It was everything I dreamed of and more, and as I mentioned above, at that time I was in a bit of a food rut those past couple of weeks so it was truly just what the good doctor ordered.

chicken picatta

Ingredients

  • 1 Lb Thin Chicken Breast (or you can cut 2 breasts in half and pound it out to 1/2″ thickness)
  • 1/2 Cup Flour
  • Salt + Pepper
  • 3 Tbsp Butter
  • 3 Tbsp Olive Oil
  • 1 Cup Dry White Wine
  • 1 1/2 Cup Chicken Broth
  • 2 Lemons; thinly sliced reserving the end pieces for their juice
  • 1 4oz Jar of Capers; drained and rinsed
  • Fresh Chopped Parsley

Step 1

Place flour in a shallow dish and season with salt and pepper. Coat each piece of chicken in the flour and set aside.

Step 2

Heat olive oil and butter in a large cast iron skillet over medium heat. Once the butter and oil are hot add the chicken to the skillet. Fry for a few minutes flipping halfway through. The chicken should be cooked fully and have a nice golden crust in some areas. Remove chicken from pan and set aside.

Step 3

Slowly add the wine to the pan and scrape up the browned bits with a wooden spoon. Add broth and the lemon slices and give it a good stir. Allow to reduce by half over medium heat.

Step 4

Add capers and the lemon juice from the reserved ends you sliced earlier. Place chicken back in the pan and spoon the pan sauce over each piece. Dust with chopped parsley and serve!

**I like to serve mine on top a bed of pasta but really its whatever you prefer…. This goes great with rice, roasted or mashed potatoes, roasted vegetables, or egg noodles.

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