Friday, January 16, 2009

Chicken Picata

I ordered this dish at a restaurant last week and it reminded me how much I love it! I hadn't made it in a while for our family, so this weekend, I am going to.

4 boneless, skinless chicken breasts
salt and pepper to taste
1 Tablespoon flour
2 Tablespoons butter
2 Tablespoons olive oil
1 pound mushrooms, sliced
1/2 Cup cooking white white
1/4 Cup fresh lemon juice
3 Tablespoons Capers
4 teaspoons grated parmesan cheese

*Pound chicken to 1/4" thickness with meat pounder. Sprinkle with salt and pepper to taste.
*Brown chicken on both sides in 1 Tbsp butter and 1 Tbsp olive oil. Remove to platter. Add remaining butter and olive oil to skillet and saute mushrooms. Remove mushrooms with slotted spoon and set aside.
*Add white wine and lemon juice to mushroom juice in skillet. Deglaze pan and simmer a few minutes. Add capers and paremsan. Return chicken and mushrooms to skillet and simmer 3 minutes. Turn and simmer 2 more minutes.
*If necessary, thicken pan juices with flour.

4 comments:

HPS said...

I heart Chicken Picata!!!! Bucca's is really good. I'm going to make this week!

They had this last night at Brio but it was called something else and MAN I shoulda gotten that instead of Chicken Under the Brick!

HPS said...

Made this tonight and added artichokes along w/ a little more cooking wine & butter. Max couldn't get over how yummy it was and said it was his mostest fav thing I've ever made for him. He's STILL ooohing and aaaahing. :)

Kristi said...

A little more wine????? Hannah, I'm getting concerned.

Pauline said...

I made this last night and really enjoyed it. I didn't pound the chicken thin enough--I need to do that next time. I also would add the capers later so they would stay firmer longer. Thanks so much for the recipe!
Pauline