Chicken Picatta Caper Recipe
Ingredients
| 8 chicken breast halves, skinned and boned | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Paprika to taste | ||
| 2 tablespoons corn oil margarine | ||
| Olive oil | 1 Tablespoon | |
| 2 to 4 tablespoons dry Madeira or Sherry | ||
| Lemon juice | 3 Tablespoon | |
| Capers | 4 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
With a meat mallet or heavy plate flatten chicken breasts between sheets of waxed paper.
In a bowl combine flour, salt, pepper and paprika.
Coat chicken with seasoned flour; shake off excess.
In a large skillet over medium heat melt margarine and olive oil.
Add chicken.
Saute over medium-high heat for 2 to 3 minutes on each side.
Remove chicken; drain on paper towel.
To the skillet add Madeira, stirring to deglaze.
Add lemon juice.
Cook until heated through.
Add chicken.
Heat to serving temperature.
On a heated serving plate arrange chicken.
Garnish with capers.
In a bowl combine flour, salt, pepper and paprika.
Coat chicken with seasoned flour; shake off excess.
In a large skillet over medium heat melt margarine and olive oil.
Add chicken.
Saute over medium-high heat for 2 to 3 minutes on each side.
Remove chicken; drain on paper towel.
To the skillet add Madeira, stirring to deglaze.
Add lemon juice.
Cook until heated through.
Add chicken.
Heat to serving temperature.
On a heated serving plate arrange chicken.
Garnish with capers.
Chef
