Monday, July 20, 2009

Chicken Picatta


4 Chicken Breasts
Flour, Salt&Pepper to Dredge
Olive oil
5 cloves garlic sliced very thin
1 cup dry white wine
1 cup chicken stock
5T butter
20 fresh basil leaves sliced chiffonade 
(in thin strips)
1/4 cup capers
Zest of one lemon
Juice of one lemon

Clean Chicken Breasts, lay flat and slice to 
a thin scallopini, pound out a little flatter 1/3 inch
or so, dredge in flour and saute on med hi heat. Two at a time.  Turn once cook 80 % add 1 T butter,  when melted stir in 1/4th garlic, deglaze with 1/5 cup white wine, flambe if you like, add 1/5 cup stock. Remove to a platter get everything out of the pan. Repeat 4 times. Return everything to the pan bring up the heat add last wine, stock, T butter, capers, lemon juice, and lemon zest, basil, heat through and serve over rissoto.