Nikki’s Kitchen: Chicken Picatta


This month I was thinking of Mother’s Day and thought this would give me a chance to honor my mother-in-law.  I asked her what one of her favorite dishes is, and she mentioned Chicken Picatta.  I thought what a wonderful dish to share!

Chicken Picatta1/2 cup flour1/4 teaspoon ground pepper1/4 teaspoon garlic powder1/2 teaspoon salt1 pound chicken cutlets1 tablespoon olive oil1 lemon, cut in half1 tablespoon capers, chopped

1 tablespoon of the juice from the capers

2 tablespoons chopped parsley

1 tablespoon butter or margarine

 

Place flour, pepper, garlic and salt on a small plate and mix together. DSC_0043

Dip each chicken cutlet in the flour mixture until the chicken is lightly covered in flour.  DSC_0045

Heat the olive oil in a large pan over medium heat.  When the oil is hot, add the chicken, and brown on each side (2-3 minutes). Depending on the size of your pan, you may have to do this in batches. (I had to do mine in two.)  DSC_0046

Once the chicken is cooked, place all the pieces back in the pan, and squeeze the lemon over the top of the chicken pieces.  Add the capers, caper juice, parsley and butter.DSC_0047DSC_0048

 

 

 

 

 

 

 

 

 

 

 

Stir them all together to coat the chicken and make a sauce. DSC_0049

Serve with rice, pasta or potatoes.

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