This was last night's dinner. It's the easiest recipe I have for Chicken Picata; goes together in very little time and tastes wonderful. I added mushrooms to it last night - just put them in with the wine and chicken stock and let them simmer. The recipe comes from a local restaurant, Angelo's of Burien, via the Seattle Times.
Chicken Picata
4 boneless, skinless chicken breasts
Salt and pepper to taste
1/3 cup all-purpose flour
2 tablespoons oil
1 garlic clove, minced or pressed
½ cup white wine
½ cup chicken stock
Juice of one lemon
2 tablespoons small capers, drained
3 tablespoons butter, at room temperature
Sprinkle both sides of chicken with salt and pepper. Put the
flour into shallow pan or bowl and coat chicken with flour on both sides; shake
to remove excess flour.
Heat oil in a skillet over medium heat. Sauté chicken
breasts until lightly browned on one side; turn and cook until second side is
lightly browned.
Add garlic and sauté until soft. Add white wine and chicken
stock. Let simmer until liquid reduces, about 5 to 7 minutes, or until chicken
is fully cooked. (If liquid reduces too much before chicken is finished, add a
bit more wine or stock.)
Add lemon juice and capers. Reduce briefly. Remove chicken
from pan; remove pan from heat and swirl in the butter until it melts and
thickens the sauce, Spoon sauce over chicken and serve immediately.
DONNA'S NOTES: I use boneless, skinless thighs, and they
work fine. I use olive oil and whatever size capers I have. I
also don’t usually use wine, so I double the chicken broth.
