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Chicken Breasts Picatta




Source of Recipe


Chef Franklin Biggs, Homewood Gourmet


Recipe Introduction


Serve this dish with rice or pasta.


List of Ingredients




6 Boneless skinless chicken breasts
Flour for sauteing
Clarified butter, for sauteing
1 cup white wine
3 lemons
1/2 cup chicken stock
3 teaspoons capers
6 tablespoons whole cold butter
3 tablespoons parsley
Salt and pepper to taste

Recipe



Pound out the chicken to an even thickness. Dredge in the flour and saute in the clarified butter. Deglaze with white wine and reduce by 2/3. Add the lemon juice and chicken stock, and reduce by 1/2. Add the capers, parsley and mount with the cold butter. Adjust seasoning with salt and pepper.