Chicken Picatta

Prep Time 45 Minutes

Ingredients

• 1-1.5 lbs. chicken breast
• ½ c Flour Salt and Pepper to taste
• 2 T olive oil
• 1 small Vidalia or Sweet Yellow onion, peeled and diced
• 1 bunch of green onions, chopped
• 2 gloves garlic, crushed
• 2 T butter
• 2 T fresh lemon juice
• ½ c chicken stock
• 2 T dry sherry or any white wine
• 1 T capers
• 1 T paprika
• 2 T chopped parsley

Directions

• Prepare chicken by removing skin and bones (chicken tenders work well, too). Place one breast at a time into a plastic bag and pound flat with kitchen mallet. Set all breasts aside.
• In large skillet, over medium heat add oil, yellow and green onions, stirring well for 3-4 minutes, then add garlic. Cook another 2-3 minutes, then scoop the mixture into bowl and set aside.
• In flat bowl or plate, mix flour, salt and pepper together. Dip chicken breasts in flour mixture, coating both sides and place in pan. Lightly brown 2-3 minutes per side. There won’t be enough room in the pan, so as you go along, remove the cooked breasts and place on a plate. Continue until all chicken has been browned adding more oil or butter if needed.
• Once all the chicken has been browned, layer it all back into the pan. Take onion mixture and spoon onto top of chicken. Add lemon juice, chicken stock, wine, capers, paprika and parsley. Cover and let simmer 10 minutes. Serve over your favorite pasta or rice.