Chicken Picata
1/2 tsp salt
1/4 tsp black pepper
2 1/2 lbs thin chicken cutlets
1 cup all purpose flour
3 tbsp olive oil
3 tbsp butter
1/2 cup dry white wine
2 cups chicken broth
Rind of one lemon, sliced into strips
2 tbsp capers, drained (optional)
2 tbsp chopped flat leaf parsley
In a small cup, ix the salt and pepper, sprinkle evenly over both sides of chicken,
Dredge the chicken generously in the flour to evenly coat. Shake gently to remove
any excess flour. Reserve two tablespoons of the flour. In a large nonstick skillet, heat
2 tablespoons of olive oil and the 2 tablespoons of the butter over medium-high heat until
melted and very hot. Add half the chicken and saute 2-3 minutes per side. Remove and keep
warm. Heat remaining oil and butter in skillet, saute remaining chicken; remove.
To the skillet, add the reserved 2 tablespoons of flour; cook for 30 seconds.
Add the wine, scraping up any browned buts from the bottom of the skillet, until reduced by
at least half. Add the chicken broth and strips of lemon rind. Bring to a simmer; cook for
about 2 minutes or until the sauce is lightly thickened. Add the chicken to the broth.
Sprinkle with capers (optional). Bring to a gentle simmer; cover and cook for about 5
minutes to heat through. To serve, place chicken on a serving platter. Stir chopped parsley
into sauce in skillet. Spoon over chicken. Serve with buttered orzo if desired.