i had had chicken picatta at a great italian place in rosemary beach, fl. right after that, i found a recipe in one of those mailers that usually go straight into the recycle bin....for some reason i decided to read before throwing...and i am so glad i did....lesson learned...read the junk mail :) this is such a great recipe and is much easier than it looks. when i first served it, i served it with gnocci, and for 4 of us, it was fine...when i fix it for the whole family, i can not justify the cost of the gnocci, so its buttered and parsley-ed noodles for us. the veggies we have with it are roasted. and OH-SO good!!! AND easy!!!
Chicken Picatta
- 4 chicken pieces, skinless, boneless, pounded to 1/4 inch thick
- bread crumbs seasoned with herb de provence* (non negotiable)
- 2 Tbl olive oil
- 1/2 c chicken broth
- 2 Tbl fresh lemon juice
- 1 Tbl capers**
- 2 Tbl unsalted butter (I NEVER have that on hand, so its regular) :)
- 1 lemon, sliced
- chopped fresh italian parsley
dip chicken into bread crumbs and brown one side 2-3 minutes in oil in a saute pan. Flip over and saute for 1-2 minutes with pan covered. Add broth, lemon juice and capers and cook on each side 1 minute. Transfer cutlets to a warm plate. Add butter and lemon to pan, when butter is melted pour over chicken. garnish with lemon slices and chopped parsley
* I found this recipe for herb de provence. I made double or quadruple and saved it for the next time...it really makes the recipe, i think
Ingredients:
- 1 tablespoon thyme
- 1 tablespoon chervil
- 1 tablespoon rosemary
- 1 tablespoon summer savory
- 1 teaspoon lavender
- 1 teaspoon tarragon
- 1 teaspoon marjoram
- 1/2 teaspoon oregano
- 1/2 teaspoon mint
- 2 powdered or chopped bay leaves
Preparation:
Mix together all of the ingredients and store in a tightly sealed container.
Makes about 1/3 cup herb mix.
**capers--actually its the bud of a flower that is pickled...I use a little more.
***i always make more broth--double it, at least...its wonderful over the noodles or the veggies!!
Roasted Veggies
I usually pick the seasonal veggies we like...potato, sweet potato, squash, bell peppers, green beans, onion, brussell sprouts (my kids LOVED them after eating them like this), broccoli, whole garlic cloves--whatever...cut in uniform size and toss in a big bowl with olive oil. Sprinkle with sea salt and pepper. Put in a 425 oven and cook for about 15 minutes--or until desired doneness. YUM!!!!!