Tuesday, July 13, 2010

Chicken Picatta

  • Butter
  • Garlic
  • White wine
  • Capers
  • Lemon juice
  • Chicken breasts
Saute butter and garlic in olive oil; deglaze with white wine.

Cook the wine down and swirl in chilled butter, capers, and lemon juice; set aside.

Dredge chicken breasts in flour and pan fry.

Heat chicken in sauce prior to serving.

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