Chicken Picatta

Posted by H&B on - Italian - Easy

  • 4 chicken breasts
  • 1 Tbsp olive oil
  • 1 lemon
  • 1 clove garlic, sliced
  • 1 shallot, sliced
  • 3 Tbsp capers
  • 1/2 cup flour
  • 4 Tbsp butter
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • 2 Tbsp parsley
  • salt and pepper to taste

Dredge chicken breasts in flour and saute in olive oil until browned. Add garlic, shallots, capers and cook for about 30 seconds. Squeeze in the lemon juice and immediately add the wine. Add stock and simmer for 10 minutes. Cut the butter into tablespoon amounts and coat with flour. Stir butter into sauce to thicken. Adjust seasoning and serve hot with rice and a vegetable or salad.