chicken picatta

[macho biscuit]

easy, kinda quick, great date meal.

get you some skinless chicken breasts (i buy a whole chicken and break it down, using the whole thing, but that's another thread).

wrap breasts in plastic wrap and pound the crap outta them till they are thin.

salt, pepper, and paprika both sides of breasts, then dredge lightly in flour, shake off excess. (you can and probably should also season the flour with salt, pepper, and paprika)

heat olive oil AND butter in a big ol pan and sautee the breasts about 3 minutes a side, remove them from pan and set aside.

you now have a hot pan with a bunch of burnt bits all over it. good. add about 1/2 cup chicken stock, white wine (if you got it), lemon juice from one fresh lemon, and if you want, capers (i ALWAYS use capers, some people don't like them though). whisk around, and bring to simmer, simmer a few minutes. add a few TBS of butter to the liquid in the pan and whisk it into a thick creamy evil sauce that you smother the chicken in. taste sauce for seasonings before you add it to the chicken. it should be lemony and creamy and a bit peppery.

if you want, you can add the chicken back to the simmering liquid before you add the final butter, and simmer it a few minutes to reheat the chicken up.
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[tacolord455]

I will definately be trying this within the next 3 days, sounds delicious. How much white wine do I put in though?

[macho biscuit]

about 1/4 cup white wine should do it.

i don't usually use measurements, cooking is more of an art, you gotta go with your taste. if you want more acid, use more wine, if you want more salt, use more salt, that sort of thing.

let me know how it comes out, i'd like to hear about it.

[fmb]

I'm going to give this one a try. I like that it's easy and very quick.

Thank you!