 |
Chicken Picatta Recipe | |
Italian Chicken | |
|
Ingredients:
Chicken breast's 1-Lb.flour 1/4 cup salt&pepper,to taste basil& thyme& garlic salt,about1/2tsp.each shallots,about 1Tb. lemon juice (1) lemon dry vermouth,or a dry white wine,about 1/4 cup chicken broth,about 1-cup mushrooms (optional),sliced thin. olive oil,2-Tb. capers freash mushrooms (optional)
Directions:
pound chicken breast's thin,covered with parchment paper or plastic wrap.In plastic baggie combine flour and spices,mix thourthouly.Put in chicken pieces a few at a time,close bag shake chicken to coat,place on paper plates,When all coated heat oil over med-high heat in fryingpan. When oil is sizziling add chicken pieces DON'T CROWD,leave some room in between pieces. Cook about 4-5 minutes per side or till golden. Remove from pan,keep warm in 350.oven. Add shallots to pan sautee about 1-minute,shaking pan.(mushrooms can be added at this point if using) Add vermouth or white wine and lemon juice to de-glaze pan,stirring up brown bits from bottom of pan,cook about 1- minute stirring. Add chcken broth and capers,cook on med-high about 1-min. Turn down heat to mediun-low simmer another minute. Put back chicken into pan.,let simmer while you finish any last minute dinner preperations. Note,if you like your sauce a little thicker, stir in about 1-Tb. of butter before putting chicken back in pan. Serves 4
Great with buttered red potatoes, and asperagus
| |