Chicken Piccatta

Here in sunny North Carolina, we get a syndicated cooking show on the local news called Cooking At Home. Mr. Dan Eaton had a recipe that honestly looked delicious, and I had to try it - Turkey Picatta. I have nothing against turkey, but chicken is much more available, so I made the chicken version, and even my husband complimented it.

 

INGREDIENTS:

• 1 1/2 pounds raw turkey breast, sliced across the grain into 1/4-1/2 inch thick slices
• Salt and pepper
• Flour for dredging raw cutlets
• Olive oil for sauteing cutlets
• Approx. 1/2 – 3/4 cup chicken stock
• Juice of 1/2 lemon
• 1/4 cup fresh chopped parsley
• 2 Tbs capers, well drained
• 3 Tbs unsalted butter


This was really simple.
1. Cut the chicken across the grain. Then flatten it. I covered the chicken in cellophane and used a rolling pin.
2. Season then dredge the chicken in flour.
3. Put in oil on medium high heat until cooked through and slightly browned. You will have to add some as you go along.
4. When you are done cooking the chicken, pour chicken stock and let it reduce.
5. Add lemon, parsley, capers and butter.
6. Add the chicken back to the pan to warm them. Serve. Yummy!