Ingredients Jump to Instructions ↓

  1. Chicken Picatta 3-4 boneless chicken breasts (pounded out to 1/4" thick or less)

  2. 3-4 carrots, peeled, quartered, sliced to

  3. 2"-

  4. 3" lengths

  5. 1-2 cups sliced, fresh, mushrooms

  6. salt & pepper

  7. flour 1-2 tablespoons olive oil

  8. 1-2 tablespoons butter

  9. 2 tablespoons lemon juice

  10. 1/2 cup white wine (or vermouth)

  11. 2-3 tablespoons capers

  12. Pound out the chicken, pepper both sides well. Dredge in flour.

  13. Saute the breasts in a couple of tablespoons of olive oil. Remove

  14. from pan and save in a warm oven.

  15. Saute the carrots and mushrooms in the butter. Add in the lemon

  16. juice and wine/vermouth and reduce slightly.

  17. After the sauce has started to thicken slightly, add the chicken

  18. to the mixture and stir everything together. Get the chicken coated

  19. well with the sauce.

  20. Add in a couple of tablespoons of drained capers (or more if you

  21. like). Saute some more and serve.


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