Chicken Picatta

Tuesday, October 9, 2018

Most nights I try to avoid eating carbs in the evening, but sometimes I've just gotta have pasta for dinner.  Chicken picatta is one of my favorite dishes and it's much easier to make than you might think.  The chicken is lightly dredged in flour and pan cooked.  Lemon zest, white wine, and capers give it that briny, seasoned flavor that really makes it.  I like to serve it over linguine, but you could use another type of pasta or rice instead.  My only advice, and this goes for most recipes, is to measure out and prepare all ingredients before starting to cook.  Trust me, it just makes everything go more smoothly.  See recipe below.

Chicken Picatta

1 lb. pasta cooked
1/4 cup flour
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup chicken broth
1/2 white wine
3 tablespoons lemon juice
1 1/2 tablespoons capers, drained & rinsed
1 1/2 teaspoon lemon zest
3/4 teaspoon chili flakes
2 tablespoons fresh chopped parsley

To make chicken, rinse chicken breasts and pat dry.  Place chicken between 2 sheets of plastic wrap and pound each to 1/8" thickness.  Coat chicken in flour.  In a large skillet, cook chicken in hot oil over medium-high heat 2-3 minutes per side or until cooked through.  Remove chicken from pan and keep warm.

To make the sauce, add broth, wine, and lemon juice to skillet.  Bring to a boil.  Stir occasionally and simmer uncovered for 2 minutes.  Remove sauce from heat and stir in remaining ingredients.  Serve atop your favorite pasta or rice.  Enjoy!

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