Prep 5 mins
Cook 5 mins
A delicious recipe I'd like to try from Tuscany Restaurant (opened ten years ago by Mark Eaton, former Utah Jazz center and an all-around really great guy) in Salt Lake City.
- 4 boneless skinless chicken breasts
- fresh ground pepper
- 3 ounces white wine (3/8 cup)
- 1⁄4 cup lemon juice
- 3⁄4 cup chicken broth
- 1⁄2 cup butter, cut into cubes
- 1⁄4 cup olive oil
- 1 ounce capers
- Place chicken breasts between layers of plastic wrap and pound to about ¼” thick using the flat side of a meat mallet; set aside.
- Heat ¼ cup olive oil in a large sauté pan; once oil is hot, lightly dust chicken breasts with flour and place in pan; season (top-side only) lightly with salt and pepper then cook for 1 and a 1/2 minutes; turn over.
- Add wine, lemon juice, and chicken broth in that order; allow chicken breasts to cook (over high heat) in this sauce for 2 minutes; remove chicken to a serving plate, leaving sauce in pan.
- Add the capers to the sauce and whisk in butter cubes; once butter is half-way melted, remove pan from heat and continue to stir until the butter is melted; pour sauce over the chicken breasts and serve.
- NOTE: Go easy with the salt shaker as the capers add sodium to the sauce.
We found this recipe earlier today in a crisis when I could not find all the ingredients for another recipe we were going to make. This picatta recipe was so easy to make and so delightful to the palet. The white wine really brought out the flavors of it and I would make it again in a heart beat. Next time I am going to try to add in some cream to the sauce to make a slightly different taste to the dish. Wonderful Wonderful