Chicken Picatta
From rottman 14 years ago
- 15 minutes to make
- Serves 2
I don't recall where I picked up this recipe, but I stumbled across it last evening and fixed it because it's a quick recipe. It's also delicious. While it's still fresh in mind...
Ingredients
- 3 boneless chicken breast halves shopping list
- 1/2 cup flour shopping list
- 4 Tb canola oil shopping list
- 2 Tb butter shopping list
- 1 large shallot, chopped shopping list
- 1/2 cup chopped yellow onion shopping list
- 3 cloves garlic, chopped shopping list
- lemon pepper shopping list
- 2 Tb chopped fresh parsley shopping list
- 1 Tb capers, mashed shopping list
- squirt of lemon juice (technically, the juice from one lemon) shopping list
- 1/2 cup sweet vermouth shopping list
- hot, buttered, broad noodles shopping list
How to make it
- Lightly sprinkle the chicken breasts with lemon pepper, and perhaps a bit of additional plain pepper. Dredge them in a bowl containing 1/2 cup flour.
- Melt 2 Tb butter in a skillet along with 4 Tb canola oil. When hot, add the shallots, onion, and garlic. Cook until some of the bits begin to brown. Remove from skillet and place in a finger bowl for later addition back to the chicken.
- Add the chicken breasts to the oil and very lightly brown on both sides. Turn the breasts with a fork so that you do not disturb the crust and seasoning.
- Return the onions and shallots to the skillet. Add the vermouth, capers and parsley. Allow the vermouth to concentrate and the onions to carmelize.
- Remove and serve over hot buttered noodles. Scrape the carmelized onion mixture from the bottom of the skillet and use like gravy.
The Rating
Reviewed by 5 people-
This is a favorite at our house! Will try it real soon - sounds delicious!
valinkenmore
in Malott loved it
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This sounds really, really good! Love the addition of capers and vermouth here!
juels
in Clayton loved it
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Sounds delish!!
pleclare
in Framingham loved it
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