Chicken Picatta
(from metzj’s recipe box)
Sauce was very thin the first time we made this recipe. Might want to thicken with flour.
Source: Graham, New Best Recipe (from RecipeThing user happyendings) (from RecipeThing user ExMoLight) (from RecipeThing user sisina)
Categories: chicken
Ingredients
- 2 lemons
- 6 boneless chicken breasts
- 1/4 c flour
- 4 Tb olive oil
- 1 clove garlic, minced
- 1 c chicken stock
- 3 tsp butter
- 2 tsp parsley
Directions
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eheat oven to 400.
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Cut one lemon pole to pole. Trim the ends and cut one half into 1/4 inch slices. Juice the rest and reserve.
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Salt and pepper the cultlets, then coat the cutlets with flour in a shallow baking dish or bowl.
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Heat 2 T of oil in a skillet. Saute cutlets on each side until slightly brown (2 1/2 minutes each)
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Transfer cultlets to baking dish. Cover with tinfoil. (That made all the difference. One dish I did with a glass cover, the other with tinfoil tightly wrapped, and the tinfoil one was 100 times better.) Bake for approximately 30 minutes.
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Add garlic to skillet and saute for 30 seconds. Then add chicken broth and lemon slices. Simmer for about 4 minutes, and then add the lemon juice. Simmer again for another minute. Then remove, thicken with butter, and stir in the parsley and season with salt and pepper.
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Spoon the sauce over the cutlets for presentation.