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CHICKEN PICATTA

List of Ingredients




4 6-ounce boneless skinless chicken breasts
salt and pepper in a shaker
all purpose flour for dredging (about 1/2 cup)
3 tb. extra virgin olive oil
1/4 cup finely chopped yellow onion
1/2 tsp. (1 clove) chopped garlic
1/2 cup dry white wine, such as Chardonnay or sauvignon blanc
juice from 1 lemon, about 1/2 cup
1 tb. caper juice
2 tb. capers
1/4 cup water
2 tb. rinsed chopped parsley




Recipe



Sprinkle chicken lightly with salt and pepper. Dredge in flour, and shake off any excess. Heat oil in a non-stock frying pan on medium high heat. When oil is not, add chicken and cook until browned, about 4-5 minutes. Turn chicken over and cook an additional 2-3 minutes. Add garlic and onions and sauté briefly, about 15 seconds. Add wine to pan to deglaze. Bring wine to a boil, then add lemon and caper juices and water. Cover pan and simmer 2-3 minutes. Garnish with chopped parsley. Serve immediately with rice or pasta and fresh vegetables.