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July 2002 Issue
Chicken Picatta
by Ronda L. Halpin
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Chicken picatta is one of the most versatile dishes I make. You can make it on the stove, finish it in the oven or use an electric skillet and it's a snap to put together. On hot days, I like to use my electric skillet and smile when I can put together a meal in less than 30 minutes with minimal mess or added heat to an already warm day.

The combination of tender chicken with a simple crust and flavors like lemon, wine, garlic and capers makes this simple meal one that's perfect for entertaining as well. A side of delicately grilled asparagus spears and slices of freshly baked bread makes this a meal that's really no fuss and great to share. I'd recommend a highly chilled white wine to accompany the meal and a group of good friends!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Chicken Picatta

  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1/2 c. flour
  • 2 T. olive oil
  • 1/4 c. white wine
  • 2 cloves garlic, minced
  • 1/2 c. chicken broth
  • 2 T. lemon juice
  • 1 T. capers, drained
  • Fresh lemon slices
  • Chopped fresh parsley
Place the chicken breasts between sheets of plastic wrap and pound gently until the breasts are of uniform thickness -- about 1/4" thick. Season the cutlets and dredge them with flour.

Add the olive oil to an electric skillet and heat to 275 degrees. Saute the cutlets in the olive oil -- about 2-3 minutes per side. Remove the cutlets to a plate and keep warm. Add the wine and garlic and cook until the garlic is slightly browned and the liquid is nearly gone.

Add the chicken broth, lemon juice and capers to the electric skillet. Return the cutlets to the skillet and cook for another 1-2 minutes. Add the lemon slices and parsley, stir slightly and serve immediately.

  • Yields: 4 servings
  • Preparation Time: 25 minutes
 



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