Saturday, February 14, 2009

Easy Chicken Picatta

2 boneless skinless chicken breasts
2 T butter
juice from 1/2 lemon
2 t garlic powder or garlic salt
salt and pepper to taste
/4 c flour
2 T capers, optional

sliced mushrooms, cooked in butter, optional
steamed broccoli for side dish
cooked wild rice for side dish

Cover chicken breasts with saran on a sturdy surface and pound till flattened and even. Dredge in flour and season with salt and pepper.

Heat 2 T butter in skillet big enough for chicken over medium high heat. Add chicken. Cook till the white starts creeping up around the edges and the first side is browned. Flip and cook 3-5 minutes more till second side is browned. While second side cooks, add lemon juice, capers, and if desires, cooked sliced mushrooms.

Great served with broccoli and rice. You can squeeze the other half of the lemon over the broccoli for added flavor. left off at second page top



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