Tonight I made one of my daughter Ally's favorites, Chicken Picatta, or boneless chicken breasts in a lemon and caper sauce. They're delicious served over angel hair pasta, but tonight we enjoyed them with steamed broccoli, cranberries and toasted almonds. Simple and delicious!
6 boneless half breasts of chicken (free range or organic)
Flour for dredging (I use whole wheat which gives it a nice crunch)
1 large lemon
1 tbsp of capers (with the liquid)
1/4 cup chicken stock
2 tbsp white wine
Cut the chicken breasts in half and pound until about 1/2 inch thick.
Dredge the breasts in flour (add a pinch of salt, and a sprinkle of pepper, to the flour)
Place 1 1/2 tbsp of olive oil in a saute pan and heat. Add chicken breasts, sauteing the breasts for about 4-5 minutes on each side. Put them on a platter with paper towel to remove the excess oil. De-glaze the pan with 1/3 cup of chicken stock and 2 tbsp of white wine. Cook until all remnants on the bottom of the pan are dissolved. Add 1 tbsp of capers and a little bit of the liquid they are stored in, to the pan. Add the lemon juice. Cook until reduced by about a 1/3. Pour over the chicken breasts and garnish with lemon and parsley.