Chicken Picatta
Someone asked me the other day, what the hell are capers? So, as I was explaining what and where they come from, I described a dish that I used to make; a classic dish that has great simple flavors but tastes light and is great for dinner on the veranda.
By the way, capers are the unopened flower buds of a small Mediterranean bush. They are a member of the mustard family.
Cheers!
Chicken Picatta
4 pieces boneless chicken breasts
kosher salt & pepper
olive oil
12 artichoke quarters
1 c roasted red peppers, sliced
1 T. capers
2 oz shaved red onions
1/4 teas. chopped garlic
fresh lemon juice
wine
butter
Spanish rice
Method:
1. season chicken with salt & pepper. sear over medium low heat in saute pan until cooked completely.
2. add artichokes, peppers, capers, garlic & red onions to pan. brown garlic.
3. deglaze with wine. add lemon juice & butter. turn heat to low.
4. serve with side of Spanish rice.
By the way, capers are the unopened flower buds of a small Mediterranean bush. They are a member of the mustard family.
Cheers!
Chicken Picatta
4 pieces boneless chicken breasts
kosher salt & pepper
olive oil
12 artichoke quarters
1 c roasted red peppers, sliced
1 T. capers
2 oz shaved red onions
1/4 teas. chopped garlic
fresh lemon juice
wine
butter
Spanish rice
Method:
1. season chicken with salt & pepper. sear over medium low heat in saute pan until cooked completely.
2. add artichokes, peppers, capers, garlic & red onions to pan. brown garlic.
3. deglaze with wine. add lemon juice & butter. turn heat to low.
4. serve with side of Spanish rice.
