Chicken Picata

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.