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Chicken Picatta
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 4 each | Chicken 1/2 breasts, boneless, skinless |
| 3 Tbs | Olive Oil, (Optional - substitued butter for 1 tbspn of olive |
| 3 Tbs | Lemon juice |
| 1 cup (1 can) | Chicken Broth |
| 1 cup (1 bttl) | White Wine |
| 1/8 tsp | Salt |
| 1/8 tsp | Black pepper |
| 1/8 tsp | Crushed Red Pepper |
| ½ to 1 sm | jar Capers |
| 8 oz | linguini pasta |
| Parsley, fresh, chpped | |
| Paprika |
Instructions
1. Heat up a non-stick skillet over medium-high heat, add olive oil.
Fry the chicken breasts. (Make sure some of the chicken sticks to the pan)
Remove chicken to a platter and keep warm.
2. Pour out any remaining oil. Pour in the white wine and deglaze the pan. (Chicken stuck to pan
mixing with white whine makes the sauce.)
3. Add the broth and reduce by 1/2.
4. Add lemon juice and red & black pepper. Boil for 2 minutes.
5. Put chicken back in the skillet, add the capers and spoon the sauce over the chicken.
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