Jennifer’s Favorite Chicken Picatta – Shirley Adolphson
4 chicken breasts, pounded thin.
¼ C flour, seasoned with pepper
3 Tbsp olive oil
2 tbsp margarine
2 cloves minced garlic
1 c white whine or chicken broth
½ lemon
Dedge chicken in flour, brown in oil and margarine in a large skillet over medium heat.
Remove to plate to keep warm. Add garlic and sauté quickly. Add wine or broth and cook over high heat. Add chicken back in. When liquid is reduced by half, remove the chicken to a warm plate, and add the juice of the lemon to the sauce. Pour the sauce over the chicken and sprinkle with parsley and capers.