Suzanne's chicken picatta

Yield: 1 servings

Measure Ingredient
2 \N Skinless; boneless chicken
\N \N ; breasts
\N \N Salt and pepper
2 tablespoons Olive oil
¼ cup White wine
2 tablespoons Capers
1 \N Lemon; juice of
1 tablespoon Butter
\N \N Steamed broccoli

Directions: Rinse the chicken and pat dry. Slice the breast in half through the middle. Place each slice between two layers of plastic wrap and pound until ¼ " thick. Season each piece with salt and pepper. Place the olive oil into a skillet and heat over medium flame. Add the chicken breasts and brown for 2 minutes on each side. Set aside in a warm oven. To make the sauce, reheat the skillet over medium heat. Add the wine and reduce for 2 minutes, stirring constantly to scrape brown bits off bottom. Stir in capers and lemon juice. Remove from heat and add the butter, stirring until melted. Add salt and pepper to taste. Pour sauce over chicken and serve with steamed broccoli.

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