Chicken is one of the most popular food items on the plates of America. Often considered humble, it is the stuff of family dinners.
The Med Diet focuses on lean protein. Boneless, skinless chicken breast fits that description well.
Every once in a while it rises to the occasion when a light, easy preparation is called for. Here, finished with a splash of white wine and a sprinkle of capers, chicken takes a starring role on the plate.
The name Picatta means sharp. Fresh lemon juice is responsible for the name in this case. The finished dish is bright, lively, and delicious. This is perfect for small number of people, perhaps even only two
4 Boneless Skinless Chicken Breast (sliced horizontally and lightly pounded thin)
1/2 cup flour
1/2 tsp paprika
4 Tbsp olive oil (divided)
2 Tbsp butter (divided)
1 Tbsp capers (divided)
1/4 cup white wine (divided)
1/2 lemon (sliced into four wedges)
Parsley for garnish
1) Place flour in a shallow bowl and add paprika. Mix well.
2) In a medium skillet heat 2 Tbsp. olive oil over medium-high heat. Dust 2 chicken breasts with flour on both sides and add to pan. Do not crowd the pan. Cook until browned on one side, then turn. Continue until cooked through and remove from pan to a warm plate.
3) Add 1 Tbsp butter, white wine, capers to pan and cook, stirring 1- 2 minutes.
4) Pour pan juices over chicken. Sprinkle each breast with one lemon wedge.
5) Wipe pan with a paper towel and return to stove. Repeat procedure with remaining ingredients and garnish with parsley. Serve immediately.