Chicken Picatta

 

Chicken Picatta

• 2 large chicken breasts
• 1/4 cup flour
• 1/4 cup semolina flour
• 1/2 cup mushrooms sliced thin
• 4 garlic cloves smashed
• ⅓ cup dry white wine
• 2 tbsp capers coarsely chopped
• 2 tbsp lemon juice
• Chopped parsley

Butterfly chicken breasts into 4 cutlets and lightly pound each piece. Mix flours in a bowl and season with salt and pepper. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.

Heat 2 tbsp olive oil and 2 tbsp butter over medium heat. Brown cutlets on both sides about 2 minutes each and remove to a plate. Add garlic, mushrooms and another tbsp butter to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown.  Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet. Return chicken to pan and simmer with lemon juice until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Serve with fresh chopped parsley and polenta.