I have been neglecting m’boy Wikipedia for a while now, and that stops here. The ‘pedia tells me that “picatta” just means “to be pounded flat” in Italian. And I like that.
Not only because these little suckers will fry up right nice because they are flat and even all over but also because you get to use that tiny little mallet to work out some of your aggression. That little hammer is somehow adorable and violent all at once, and I always imagine a furious little Leprechaun-lumberjack using it. And that clearly makes me happy.
4 chicken breasts, boneless and skinless
2 oz of olive oil
2 teaspoons shallots, minced
2 teaspoons garlic, minced
4 oz white wine
1/2 cup chicken stock
2 tsp of chopped parsley
2 tbsp capers
1 oz of lemon juice
2 tbsp butter
- Lightly pound chicken breast and then dredge in seasoned flour.
- Heat the oil in a saute pan. Cook the chicken until golden brown.
- Remove from pan, add shallots and garlic and cook until translucent.
- De-glaze pan with wine. Add chicken stock, parsley, capers, and lemon juice.
- Let it reduce for 2 minutes and then finish the sauce with butter. Salt and pepper it to taste and serve with your favorite pasta.