Wednesday, October 10, 2007
This meal is one of the first I ever made. Also, it is the first meal my now husband and I ever made together, so it is special! Soon after I began making this meal, it became my go-to meal when I had company. Thankfully, I have increased my menu options when hosting a dinner party, but I still fall back on this tried but true favorite from time to time.
This Chicken Picatta is my mom’s recipe, and I have been making it for years. Over time, I have enhanced the recipe to what you see below.
Thin sliced boneless chicken breasts
1 large egg
½ cup flour (I use ¼ cup whole wheat, and ¼ cup all purpose)
Fresh lemon juice
1 cup chicken broth
¼ cup white wine
Beat egg with 2 tablespoons lemon juice. Combine flour, garlic powder, paprika, and pepper. Dip chicken in egg mix, then flour mix. Brown in butter (I use Smart Balance Light, or sometimes just Pam, and it still browns just fine) in skillet. In a small pot, heat chicken broth, wine, and juice from ½ lemon until it boils. Pour broth mixture over the chicken breasts, add capers, cover, and simmer for 20 minutes.
I served this over lo-carb thin spaghetti and with a side of green beans.