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Lemon Chicken picatta
(Date night meal)
2 Chicken breasts (skinless boneless) butterfly'd and pounded to about 1/4" thickness
Bread the breasts, dip in flour that has had salt and pepper added, then two beaten eggs then store bought bread crumbs (Panko if you want to get fancy)
Sautee breasts in large skillet in 4 TBSP olive oil until the crust is brown but the chicken is only partially cooked.
Remove from skillet.
Deglaze pan with 1/2 cup of white wine.
Add 2 TBSP butter to wine and about 2-3 tbsp of flour and 1 tsp of dried ground thyme or 3-4 sprigs of fresh thyme and whisk
Add low sodium chicken stock, about 2 cups and whisk.
Return chicken to pan and cover, cook until chicken is 180F
Add lemon zest and juice for 1 small lemon or 1/2 a large lemon
Sprinkle 2 TBSP of capers and a hand full of chopped parsley.
I serve with with a salad and pasta using the chicken gravy as the pasta sauce
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