Lemon Chicken Picata

Thank you Chris for sharing this super fab recipe along with your secret notes!. Not only is it simple to make, the flavours are simply great and makes it ideal for a mid-week treat. I have listed below Chris’ recipe and made notes of my changes in brackets.

Ingredients:

• 2 Chicken Breasts (cut each breast into 4 pieces)
• All purpose flour
• Salt and pepper
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1/3 cup Lemon Juice
• 1/2 cup white wine
• 1/4 cup capers
• 1/3 cup Parsley (I used dried parsley)

Method:

Season chicken with salt and pepper, dredge in flour and shake off excess.

In a skillet, melt 2 tbsp butter with olive oil over medium to high flame (I added all the butter at this point itself).

Add chicken pieces to the skillet and cook for 3 minutes on each side, until browned. When chicken cooked remove.

Remove skillet from heat add lemon juice, white wine and capers and scrape off brown bits from pan. Return skillet to hear and bring to a boil. Taste sauce add more salt and pepper if needed.

Add chicken back to the skillet and simmer for 5 minutes (I also added the dried parsley at this point) sauce will thicken.

Remove chicken and add the remaining butter and whisk for a minute (I skipped this step as all the butter was already in the pan).

Return chicken to skillet and garnish with parsley.

Serve with spaghetti.