Great with buttered red potatoes, and asperagus


  • 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)


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

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Submitted 6/13/05.
Source: Myself
Submitted By: Joann Creekmore
Chicken Picatta