Saturday, June 12, 2010

Creamy Lemon Picatta



The Fireman has an adversity to Capers. I am sneaking them into tonight's dinner. Shh don't tell him! I am hoping he just doesn't notice. I don't mind capers.

I like any chicken recipe that has a sauce. White Wine Sauce, Cream of Chicken Sauce, Mustard Cream Sauce, I'm not picky. I love it all. I love how Lemon makes food taste do fresh. My Chicken Picatta has cream in it. I can't make a sauce without using it. I'm sorry. It's just not in my genetic makeup. Most Picatta recipes don't use cream. Can't do it. It's like not cooking with butter or pork. Try it! If the cream messes with your sense of Italian then leave it out.

I have to warn you that this is a lemony sauce. If you don't like a lemon sauce, then let me recommend my Chicken with White Wine Sauce.

Creamy Lemon Picatta
4 chicken breasts pounded to be thin
Flour for dredging
Salt and Pepper
3/4 cup chicken stock/broth
1 cup dry wine (make sure it's a dry wine you would drink)
4 TB olive oil
4 TB butter (real butter because butter rocks)
1 lemons
1 clove of garlic minced
1/2 cup heavy cream (note if you don't have heavy cream, you can use a couple tb of sour cream)
2-3 TB capers rinsed

Start boiling water for noodles. I'm making linguine but angel hair would be the most desirable. I'm using what's in the pantry.
Salt and pepper both sides of the chicken. Dredge in flour.

Pound chicken between some plastic wrap. These are HUGE so I am going to cut them into two pieces.


Heat olive oil and butter in a skillet over medium high heat.

Brown meat on both sides. Do not let the oil burn. Dark brown is OK but not black. This oil will become your sauce. So if the oil is getting too brown then turn the heat lower.

Place cooked chicken on a plate and/keep warm in the oven. I am just covering with foil. The sauce comes together pretty fast!


Add the garlic to the pan and cook but do not brown. I better hurry up! Mines getting brown from the browned butter.

Add the wine to the pan and scrape the bits off the bottom.
Next add the chicken broth/stock
Cut a lemon and squeeze the juice into the pan. Seeds are not welcome. Add the capers. Hide the jar because The Fireman will complain.

Let it simmer uncovered and cook for a couple minutes. I'm looking for it to reduce and thicken just a bit. Keep stirring occasionally.
Add the cream. Just do it! Cream is good. Cream is great.

Taste and make sure it has enough salt and pepper. Let cook for just a couple minutes. You could add some parsley. I'm not that type of girl. I want to be but I'm not. So sorry. Dill would be nice too...now that I don't mind doing!
Pour the sauce over the chicken over noodles. Pretend your sitting at a cute Italian restaurant. No kids. Add some white wine to complete it.

3 comments:

Fab Find Foodie said...

This looks delicious! (My guy doesn't like capers either.)

anniebakes said...

we love CAPERS! I have a chicken piccata recipes from Giada that I jsut love and this seems similar, but will give it a try as well,
anne
www.anniebakes.net

Pam said...

Love picatta and capers too! Yours looks delicious! Yum!

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