Pretty Easy Chicken Picatta
Easy Chicken Picatta: serves 4
1/4 cup lemon juice, (concentrate OK)
2 cups chicken broth
1 tbsp. capers, yum
4 chix breast 6 oz. (about the same size preferred, tenderized with a meat mallet until uniform thickness and cut in half top to bottom)
Beat 1 egg and half a cup of milk in a shallow bowl and set aside.
Prepare seasoned flour ( flour 1/2 cup, 1/2 tsp. salt, 1/2 tsp pepper, 1/4 tsp paprika, 1/4 tsp onion pwdr)
Heat skillet on low to medium heat. Not to hot, you don't want to burn the butter. But you want to brown the chix.
Add 2 tbsp salted butter and 2 tbsp cooking oil to the pan. (olive oil substitute to taste)
Drench the chix breast in the egg mixture, then into the seasoned flour. Tap off excess flour, and into the pan.
Saute 3-4 minutes per side ; paying close attention not to burn or scorch the coating.
Add in chix broth, lemon juice and capers; stir gently cover and reduce to simmer. 10- 12 minutes
Uncover, add 1 tbsp butter, swirl. Reduce to thicken.
Dish should have enough sauce to drizzel over finished chix breast.
Serve with egg noodles or rice.
Veg; asparagus
On this receipt I like add some chopped tomatoes to the sauce. It adds some nice color and flavor too.
