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  cooking class    with Chef Jamie Gwen
Chicken Picatta 

Yield: 4 Servings

Ingredients:
 
4 boneless chicken breasts, pounded thinly
1/2 cup flour
salt & pepper, to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
1/4 cup dry white wine
juice of 1/2 lemon
2 tablespoons capers, drained
2 tablespoons fresh chopped parsley
1 tablespoon COLD unsalted butter

Directions:
  1. Season each pounded chicken breast with salt and pepper, then dredge each cutlet in flour and shake off the excess.
  2. Heat the olive oil and butter in a large Command Performance Gold pan. When it is very hot, add the chicken breasts and sauté over high heat about 2 minutes on each side, or until golden brown.
  3. Remove the chicken to a plate and keep warm.
  4. Pour any fat from the pan and add the wine and lemon juice to the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the capers and parsley. Remove the pan from the heat and whisk in the cold butter.
  5. Pour the sauce over the chicken and serve immediately.
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More recipes from Jamie Gwen
» Video: Pasta Puttanesca
» Video: Steak Sandwiches with Tequila-Chipotle Ketchup
» See all of Jamie Gwen's recipes

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make this dish

Here's what you need
Command Performance Set of 2 Open French Skillets Command Performance Set of 2 Open French Skillets

HSN Price: $47.90
Command Performance Stainless Steel 8pc Cutlery Set Command Performance Stainless Steel 8pc Cutlery Set

HSN Price: $59.95
Command Performance Oval Ceiling Pot Rack Command Performance Oval Ceiling Pot Rack

HSN Price: $74.90