Chicken
Limone
Picatta
v
This dish is also known as
CHICKEN PICATTA or
CHICKEN PICANTE--- which
means that it has Capers in it.
INGREDIENTS:
Flour
2 Whole Lemons (or 1 lemon for garnish and 2-3
Tablespoons Lemon Juice)
1/4 or more Cup Chardonnay or Chablis
1/2 Cup Chicken Broth (or more if you want)
1/4 stick or more Butter
dash Olive Oil
1 Chicken Breast, butterflied into 2 thin pieces
1 Tablespoon Capers (optional)
Parsley garnish
pinch Pepper

DIRECTIONS:
Butterflie/Slice the breast in 1/2 to make 2 thinner pieces. When
it's half frozen it makes it easier to half.



















Now melt Butter (with Olive Oil so it doesn't burn)
Lightly dust Chicken in Flour and brown in pan on medium flame.



































Add 1/2 of the Chicken Broth and all of the Wine and Capers,
simmer for a few minutes each side. Remove Chicken to
another
pan
, with just a bit of this sauce, and brown the chicken more
on each side. When sauce has evaporated, return Chicken to the
main pan with the sauce. Simmer on low for a few more minutes.
(the thinner the Chicken, the quicker it cooks). Add Lemon Juice
,
Capers and the rest of the broth, bring to boil, then plate and
pour sauce over. Garnish with sliced Lemons & Parsley.
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