Wednesday, November 22, 2017

Chicken Picatta

3 large boneless skinless chicken breasts, cut in half
1 tsp Lawry’s Seasoning Salt
2 cups flour
3 Tbsp olive oil
3 Tbsp butter
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers, rinsed
2 Tbsp butter
black pepper to taste

   Combine flour and seasonings. Coat chicken breasts in flour mixture. Fry in equal parts butter and olive oil 3 minutes each side. Remove chicken from pan, place on dish and cover to keep warm.
In the pan, add lemon juice stock and capers. Bring to a boil, scraping up brown bits from the pan for extra flavor. Return chicken to the pan and simmer 5 minutes. Remove chicken to a platter. Add 2 Tbsp butter to sauce and whisk vigorously. Pour sauce over chicken and serve.

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