Here is how I make Chicken Picatta; I use skinless chicken breasts cut in half ( not as thin as a cutlet), dredged in flour seasoned with salt and pepper. Heat oil and butter and saute chicken. Remove chicken and add a little broth and lemon juice and zest. Simmer a coule of minutes and throw in some capers. Return chicken to pot for a few minutes. Service with pasta, but my family likes it with rice.
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