Friday, July 7, 2006

Chicken Picatta For Suzanne

This recipe comes from my friend, Janet. It's a good 'un!

Four half chicken breasts, pounded thin
1/4 cup clarified butter (or unclarified if you're lazy like me)
1/4 cup white wine or chicken stock
1/4 cup lemon juice2 Tbs capersLemon slices for garnish (optional)Flour

Sprinkle chicken with salt, pepper and paprika and dredge in flour. Alternately, mix salt, pepper and paprika with flour in zip loc bag and shake chicken pieces to coat. Heat butter in saute pan on medium to medium high heat until melted. Add chicken pieces and saute until golden brown on both sides. Remove chicken from pan and drain on paper towels. Drain off all but 2 Tbs butter if you have more left in the pan. (I usually don't.) Turn heat to high and deglaze pan with wine or stock, scraping to get all the good bits off the bottom of pan. Add lemon juice to pan, turn heat down to medium low, add capers and chicken and mix just long enough to cover or heat through the chicken if it has sat for a while. Serve with fettucine tossed with olive oil, sweet basil, (garlic if you wish) and parmesan cheese.


WordsRock said...

Excellent! My thanks.

Did you use the stock or wine? I imagine the flavor difference is marked.

I made something similar once with sliced green olives in addition to the capers. They added a nice salty burst. :)

Gunfighter said...

I used the wine!