Chicken Picatta
In a bowl, combine the flour and house seasoning. Season the chicken with the salt and pepper. Lightly dust each breast in the seasoned flour and set aside.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.
Cooking tools:
- Meat tenderizer
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Whisk
- Paper towel
- Measuring cup
- Measuring spoon
- Spoon
- Citrus press
- Plate
- Serving platter
Ingredients
- 1 cup All-purpose flour
- 1 Tbl House seasoning blend (see recipe)
- 8 each – 4 oz. Chicken breasts, butterflied, cut in half and pounded thin
- 2 tsp Kosher salt
- 2 tsp Fresh ground black pepper
- ½ cup Extra virgin olive oil
- 6 Tbl Capers, drained and rough chopped
- 2 Tbl Italian flat-leaf parsley, chopped
- 1 Large lemon, zested (about 1 TB) and juiced (about 2 TB)
- 1 tsp Garlic, minced
- ½ cup Dry white wine
- ¼ cup Chicken stock (see recipe)
- 4 Tbl Unsalted butter, cut into cubes, chilled
