Chicken Picatta

Chicken Picatta

Gosh, none of the movies that I have seen in the past year were nominated for the Golden Globes this year.  I’m shocked that movies like Peanuts, Inside Out, Minions, or Alvin and the Chipmunks are not in competition with Revenant or Room or The Big Short… (side note: I think that Inside Out is one of the smartest, meaningful movies out there with a great message for kids and adults alike).

Yes, I am playing PowerBall.  Yes, I know the odds of getting struck by lightning (or anything else, for that matter) are greater than winning but…

Yes, I have New Year’s resolutions and so far, 10 days in they are still in tact.  I am still considering adding others.  Is there a time limit?  One of those resolutions is to keep trying new recipes.  This one is a top rated recipe from Giada.  The cooking method is similar to the Parmesan Chicken but adds a flavorful sauce on top.

Happy Birthday Michael!!

Ingredients

1. 2 skinless and boneless chicken breasts, butterflied and then cut in half
2. Kosher or sea salt
3. Ground black pepper
4. All-purpose flour, for dredging
5. 6 Tbsp unsalted butter
6. 5 Tbsp extra-virgin olive oil
7. 1/3 cup lemon juice
8. 1/2 cup chicken stock
9. 1/4 cup capers, drained and rinsed
10. 1/3 cup fresh parsley, chopped

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

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. 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.

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. Pour sauce over chicken and garnish with parsley.