Back to Cooking

I really love to cook and since I was sick I did not want to pass on my heebie-jeebies, I didn't even do my baking this year.


I had a package of chicken in the fridge and decided to make Chicken Picatta.  Yum.


It came out fabulous (if I don't say so myself).


It went a little like this... (sorry no pictures from Moi as I was too lazy to go upstairs and get the camera).

Chicken Picatta


1 lb of think sliced chicken breasts
3/4 of a stick of butter
Kosher salt
1 cup (give or take) flour
2 eggs
1 cup of wine
1/2 jar of capers
1 medium lemon
olive oil


Heat Olive oil in a pan with two tablespoons of butter. Dredge the cutlets in flour and then in egg.  Fry cutlets in the pan until golden brown.  When all cutlets are cooked pour the wine into the pan, cook off alcohol.  Add the rest of the butter (in slices) to thicken the sauce.  Slice a lemon and squeeze juice into sauce.  Add the capers (drain off the liquid first) and then add the chicken.  Cook about 2-3 minutes to heat up.  Add salt as desired (capers are salty so careful).  Serve over anything you like, today I did plain cous cous (I used a chicken stock instead of water).  Sometimes I like it over spinach.


I really like this dish as the sauce really sticks to the chicken in a glossy kind of way and the taste stays on your tongue - reminds me how tasty it is.


Enjoy!