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Chicken Picatta Recipe
1 lbs. boneless, skinless, Chicken Breast - sliced thin for scallopini
2-4 cloves Garlic - pressed or minced fine
1 large Shallot - minced fine
1 cup de-fatted Chicken Stock
1/4 cup White Wine
juice of 1 Lemon
Basil, Oregano, and Pepper to taste
Flour for dusting
1-2 tsp. Olive Oil
1 tblsp. Capers (optional)
Dust chicken pieces until well coated. Heat 1 tsp. oil on high and lightly brown chicken on both sides. Do not over cook. Remove and
set aside. Lower heat to medium. Add remaining oil and saute garlic and shallot until translucent. Add seasonings and Chicken. Turn up
heat to high and add wine. Boil off alcohol and add stock and lemon juice. Reduce until slightly thickened. Add capers if desired and
serve.
Show Reviews (1)
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