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Chicken Picatta

Michael Budd, from Maxwell's, makes Chicken Picatta
Chicken Picatta

2 (8 oz) Chicken Breast
3 Tbsp. Capers
2 Tbsp. Lemon Juice
1 tsp. Garlic, chopped
1 tsp. Shallot, chopped
6 oz. Chicken Stock
1 oz. White Wine
1 oz. Butter
Flour for dusting
2 oz. Oil
8 oz. Cooked Pasta

Heat oil in pan. Dust chicken in flour and place in hot oil. Sautee chicken until brown on the one side. Flip chicken onto other side and add garlic and shallots. Add white wine, lemon juice and capers. Add chicken stock and let simmer 2-3 min. Dust butter in flour and remove pan from heat. Add floured butter and stir into the sauce, which should thicken it. Add cooked pasta to pan. Mix and serve in bowl or plate

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