Chicken Picatta

Author: Jennifer Bennett//SLO Veg Amabassador

Profile image of Jennifer Bennett

Instagram Link

Total Time: 55 Minutes

Yields: 6 Servings

Ingredients:

1 package chicken breast tenders, raw

1 large lemon

1 jar capers

2 cups flour

0 salt and pepper

1 shallot, minced

2 cloves garlic, minced

1 tb cornstarch

2 cups chicken broth

1 cup dry white wine

0 fresh parsley for garnish

3 tb olive oil

Steps:

1. Heat 2 tb olive oil in large sauté pan. In a medium bowl, mix flour with salt and pepper. Cost each chicken tender in flour mixture and place into sauté pan.

2. Cook chicken until golden brown and cooked through. Remove from sauté pan and set aside.

3. Add remaining olive oil, shallot, capers and 1 tb caper brining liquid, and garlic to sauté pan and cook until fragrant. Season with salt and pepper. Deglaze the pan with white wine, bring to a boil.

4. Zest lemon and cut 1/2 of the lemon into rounds. Add rounds to sauté pan and set other half aside.

5. Once boiling, pour in broth and reduce to Simmer. Cook until sauce begins to thicken. Return chicken to pan.

6. If you desire a thicker sauce, mix 1 tb cornstarch with water and pour into sauté pan. Cook for 1-2 more min. Turn off heat and squeeze in juice from 1/2 lemon. Top with fresh parsley and enjoy! Serve over pasta or fried polenta for a tasty dinner!