Finally, a Chicken Picatta recipe that has multiple layers of flavor! This dish has been a classic in our kitchen since we were little. Serve it with a side of jasmine rice and brocolli, and you have a perfect weeknight meal. just make sure you make enough sauce!
- 1 small yellow onion, chopped
- 2 garlic cloves, chopped
- 4 scallions, chopped
- 2 tablespoons olive oil
- 8 boneless chicken breast, pounded flat to about 1/4 inch
- 1⁄2 cup flour
- salt and pepper
- 2 tablespoons butter
- 2 tablespoons dry sherry
- 2 tablespoons lemon juice
- 1 tablespoon capers, drained and chopped
- 1 cup of good quality chicken stock (homemade if you can)
Saute onions, garlic and scallions in olive oil until tender. Remove from pan and set aside.
Mix flour, salt, and pepper and place in a flat bowl. Dip chicken breasts into flour, shake off any excess, and lightly brown them in butter over medium heat, 3-4 minutes per side. Add sauteed onions and garlic to the pan.
Over high heat, add sherry, lemon juice, and capers. This should thicken to make a nice gravy for the chicken. Add the chicken stock and simmer, partially covered, for 30 minutes. Season to taste with salt and pepper.
Yields: 8 servings