Divinely Simple

A recipe that I have served to more than a handful of dinner guests, but also love to make for myself in the middle of the week is the ever fanciful in name Chicken Picatta.  While it may appear complicated, it is one of the simplest dinners you will make that appears as though you spent quite a bit of time.  The tenderness of the chicken, the fresh touch of lemon in the sauce and the versatility in pairing with an assortment of side dishes makes this a recipe to keep at the ready.

Things to Keep in Mind:

*Do not forget to tenderize your chicken.  Using a kitchen mallet and wax paper, when complete, the chicken breast should be about an 1/8 of an inch thick.  This makes the dish.
*If pairing with rice pilaf, or risotto, feel free to let the chicken finish cooking in the rice, as it will absorb even more flavor.
*Easily swap chicken tenders instead of using chicken breasts.
*Substitute the chicken for almost any other type of meat.

Chicken Picatta (from Giada de Laurentiis)

Ingredients:

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.

3. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

4. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously.

5. Pour sauce over chicken and garnish with parsley.

*Pair it with my Broccoli w/Garlic & Soy Sauce

Enjoy!

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