November-December 2021

OUR RECIPES
CHICKEN PICATTA RECIPE
INGREDIENTS
• 2-6 oz. pieces of skinless, boneless breasts of chicken
• 1 cup flour for dredging
• 4 tablespoons of butter
• ¼ cup white wine
• ¼ cup chicken stock
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers
• 2 tablespoons flat leaf Italian chopped parsley
• Salt and pepper to taste
OUR RECIPES
DIRECTIONS
1. Cut the chicken breasts in half, place plastic wrap over the meat
and beat with a meat tenderizer until the surface is flat. Season
both sides of the chicken with salt and pepper, and dredge with
flour. Place a medium saucepan on high heat; add 2 tablespoons
of butter. Once the butter is melted, and the pan is adequately
hot, add the chicken and sear on both sides. Cook the chicken
until browned on both sides, then place on a plate. Deglaze the
pan with the white wine, chicken stock, and lemon juice. Once the
liquid has reduced by half add the remaining 2 tablespoons of butter
and stir. Add the parsley and season with salt and pepper. Pour
the sauce over the chicken and serve. Enjoy!