"I Gotta Have the Piccatta!"

Lately I have been really craving some good Italian food.  I recently watched a DVD titled "Cooking and Cursing with the Grandsons of Italy" were they made some fantastic looking dishes.  One of which was chicken picatta.  Lucky for me I had all the ingredients I needed right in my cupboards.  If only I could find the time.  Saturday, whilst I waited for my partner-in-crime, Brandon to get off work so we could go hit Seattle for a Christmas outing, I decided there was no time like the present to make this dish.  Let's jump into it...
The Goods
-3 tbs. flour
-1/2 tsp. salt
-1/4 tsp. fresh ground pepper
-4 boneless skinless chicken breasts
-2 tsp. olive oil
-1 tsp butter
-2 cloves garlic, minced
-3/4 cup fat-free reduced sodium chicken broth, I used white wine instead, but not as much
-1 tbs. lemon juice
-2 tbs. chopped parsley
-1 tbs. drained capers

The Process
- Mix together the flour, salt and pepper in a shallow dish and reserve 1 tbs. of this mixture for thickening the sauce by making a roux
-Coat the chicken in the flour mixture lightly
-Heat the olive oil and butter in a large skillet over medium heat until the butter has melted.  Cook the chicken about 4-5 minutes per side or until it is no longer pink in the middle.  Move the chicken to a serving dish and cover loosely with foil to keep it warm.
-Add the garlic to the skillet and cook for 1 minute.  Add the reserved flour and cook for 1 minute longer.  Add the wine with the pan off the heat and add the lemon juice.  Return the pan to heat and cook for 2 minutes to reduce a little and let the sauce thicken.  Stir in the capers and parsley; spoon the sauce over the chicken and you will be eating good in the neighborhood!

Now keep in mind that I have no point of reference for this dish because this is actually the first time I have ever had it, and made by my hand no less.  I will say that it came out fantastic.  The chicken was taste and juice, the sauce was fantastic and so easy.  I have really grown to love the flavor of capers, and those little beads of tang really complement this meal.

The wine I used for cook was another bottle of Charles Shaw I had in my wine rack: 2007 California Sauvignon Blanc.  Crisp, mineral like, and vibrant, this wine pairs well with foods like cheese, tomatoes, and seafood due to its high acidity.

Thanks for reading and wishing you best eating,


Bon Appétit