Recipe

A Variation On The Theme Of Chicken Picatta Recipe

Add Step-by-Step Photos	Fewls / All my dishes 3 months ago This recipe is just a little different from the regular Picatta because my husband doesn't care for a heavy lemon taste and really likes the wild mushrooms. I just barely sneaked the capers in. :-) The only difference between Franchese and Picatta... More Prep:20m Cook:45m Servings:4	Fewls
	mildlylemony picatta franchese chicken

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Ingredients

1 cup all-purpose flour

1 tsp salt

1 tsp black pepper

1 tsp cayenne

8 scallops of chicken – 3 breasts filleted into 3 scallops each then pounded between waxed paper to ¼ inch

2 T olive or canola oil

5 T butter

1/2 cup dry white wine

1/2 cup chicken stock, or canned, low-sodium chicken broth

¼ c. dried mushrooms (porcini, shitake are really good, alone or in combo) reconstituted in1/2 c. boiling water-break the dried mushrooms into small pieces before reconstituting

1/2 T lemon juice

2 T capers, drained

2 tsp. minced garlic

2 T butter

1 T parsley

Directions

Combine the flour with salt, cayenne and black pepper in a shallow bowl.

One at a time, dredge the scallops in the seasoned flour, shaking to remove any excess.

Heat 1 T of oil and melt 2 tablespoons of the butter in a large frying pan over medium-high heat.

When the butter foam subsides, add ½ of the chicken scallops and cook until golden brown and just cooked through - about 2 minutes each side.

Drain on paper towels and set aside in an oven proof baking dish (will serve as your serving dish).

Add 1 T oil and 2 T of butter to the pan and sauté the second batch of chicken.

When completed, place in a 250º oven to keep warm, until you make the sauce.

Add the wine to the juices remaining in the pan and bring to a boil, stir to deglaze the pan, and cook until the wine is reduced by half, 2 to 3 minutes.

Take about a tablespoon of the remaining seasoned flour and add some water, a little at a time to make a thin paste.

Add a little at a time to thicken the sauce very slightlyand stirring so there are no lumps .

Add the reconstituted mushrooms and the juice, chicken stock, lemon juice, capers, and garlic and return to a boil, stirring until the mixture is thickened, about 4 minutes.

Stir in the remaining 2 tablespoons butter and the parsley.

Reduce to medium heat and when the butter is melted give it a stir and return all of the chicken scallops to the pan and cook until heated through, about 3 minutes.

Arrange the chicken scallops in the now hot serving dish and pour the sauce over the chicken.

Because of the reconstituted mushrooms, the sauce is darker than the normal Picatta sauce.

Serve immediately.

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