Chicken Picatta

Not many things in the kitchen scare me but cooking Italian food is one of them.  

There are 2 reasons why I am terrified when cooking Italian food, 1) Captain America (my husband, Todd!) is Sicilian AND 2) he is an amazing cook.  There are some great benefits to this...I don't always have to cook and I won't die from the results, and I get to be part of numerous family holidays which are centered around some of the best food I have ever tasted! On the downside, cooking for Sicilians is terrifying, and my husband especially as he has the nose of a bloodhound and his taste buds are second to none.

So just know that any recipe that makes it onto here has had the 'Captain America' seal of approval, which DOES NOT come easily!!

Last night I decided to take a risk and cook Chicken Picatta....we had just been given a HUGE bag of lemons from my Mother in Law and I wanted to do more with them than make a pretty display (very chic, darling!)

I found the following recipe on Better Homes & Gardens one of my favorite sites for inspiring recipes

Obviously, I then didn't really follow the recipe and adapted it to suit!

Here is the step-by-step guide to one of the easiest meals I have ever made:

Place each chicken breast portion between two pieces of plastic wrap.

Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap. Sprinkle chicken with salt and pepper.

In a warm skillet add some olive oil

Add the chicken pieces and cook for 6 to 8 minutes or until browned and no longer pink in center, turning each piece to ensure it's not sticking and is cooking thoroughly. Remove chicken from skillet; set aside.

Add diced garlic to the skillet, and cook a little until is starts to brown

Add chicken broth to skillet, scraping up any browned bits from the bottom of the skillet. Bring to boiling. Add lemon slices and capers. Cover; reduce heat to low. Cook for 4 to 5 minutes or until lemon slices are softened and releasing their juice.

Return the chicken to the skillet and heat through.  I had to add a little water at this point as the mixture was drying up.  Add enough so that there is some juice.

We served it with wild rice and broccoli and it was delicious - I even managed to hold back from eating it long enough to take a picture too!

We also had a glass of chilled Pinot Grigio  - the perfect combination!

Ingredients

8 ounces skinless, boneless chicken breasts or tenderloins
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter
2 cloves garlic, minced
1/2 cup reduced-sodium chicken broth
1 medium lemon, thinly sliced
2 tablespoons capers

Directions

1.Place each chicken breast portion between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap. Sprinkle chicken with salt and pepper.

2.In a large skillet melt butter over medium-high heat. Add chicken; cook for 6 to 8 minutes or until browned and no longer pink in center, turning once halfway through cooking. Remove chicken from skillet; set aside.

3.Add garlic to the hot skillet; cook for 30 seconds to 1 minute or until lightly browned. Add chicken broth to skillet, scraping up any browned bits from the bottom of the skillet. Bring to boiling. Add lemon slices and capers. Cover; reduce heat to low. Cook for 4 to 5 minutes or until lemon slices are softened and releasing their juice. Return chicken to skillet; heat through.

4.To serve, spoon caper mixture over chicken.