Chicken Picatta Thu, Dec 15, 2005

This chicken recipe has quickly become one of our favorites. It’s pretty easy to make on top of it which then makes it a staple menu item.

Ingredients

• 2 tsp. olive oil
• 2 shallots, chopped
• 1 clove garlic, minced
• 4 boneless, skinless chicken breast halves
• 1/2 cup flour
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 Tbsp. butter
• 2 Tbsp. dry sherry
• 2 Tbsp. fresh squeezed lemon juice
• 1 Tbsp. capers

Directions

In large skillet, heat olive oil. Saute shallots and garlic until tender; set aside. Pound chicken breasts to an even thickness. In small bowl, combine flour, salt and pepper; dredge chicken in mixture. In large skillet over medium heat, melt butter; lightly brown chicken (2 to 3 minutes per side). Increase heat to high. Stir in sauted shallots and garlic, sherry, lemon juice and capers. Continue cooking until sauce thickens. Serves 4.