What's for Lunch
Chef Tara Cragg
Delectables Restaurant and Catering
www.delectables.com
Chicken Picatta
4 boneless skinless chicken breast
1 stick of butter
1 cup flour
1 teaspoon pepper
1 cup milk
3/4 cup white wine
2 lemons
2 teaspoons capers
In a large saute pan, melt butter. While butter is melting, combine flour, salt and pepper in small bowl.
Dip each piece of chicken in milk; shake of excess. Dredge chicken in flour mixture and add to fry pan.
Saute chicken in butter over medium to medium-high heat until browned and cooked through, turning often. Add more butter as needed.
Be careful turning chicken so as not to break off any of the flour coating.
Remove chicken from pan and place on platter. Keep chicken warm while making the sauce.
Turn heat to medium high and deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan.
Turn heat to medium low and continue to cook sauce, stirring frequently.
Squeeze juice of 1/2 lemon through cheesecloth into sauce (add capers at this point) and continue to stir until sauce has thickened slightly.
(Note: Sauce should be tasted frequently, and more wine or lemon can be added as necessary. If sauce does not thicken properly, add a little bit of flour and continue to stir.)
When sauce is ready, add chicken back to the pan and turn to coat.
