Chicken Picatta
1 lbs. boneless, skinless, Chicken Breast - sliced thin for
scaloppini
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 Tbsp 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
sauté 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.
Serving Suggestions
This is a great looking dish. It can be served with rice, pasta, spaghetti, or even risotto. A large green
salad and some Italian bread and you are ready to feast! Bon Apitito!
Submitted by HeatherV
Poultry Dishes
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