Chicken Picatta* Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Pound the chicken breasts to an even thickness, about 1/2 inch. Season with salt and black pepper. Dredge each piece in flour, shaking off the excess.

2. 2

   Cook the Chicken

   In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the chicken and cook for 4-5 minutes on each side until golden brown and cooked through. Transfer to a plate and keep warm.

3. 3

   Make the Sauce

   In the same skillet, add the remaining olive oil and butter. Add the minced garlic and sauté for about 30 seconds. Stir in the capers, lemon juice, and white wine. Bring to a boil, scraping up any browned bits from the bottom of the pan. Let it simmer for about 5 minutes until slightly reduced.

4. 4

   Cook the Rice

   In a medium saucepan, combine jasmine rice with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until the rice is tender and water is absorbed.

5. 5

   Grill the Vegetables

   Preheat a grill or grill pan over medium-high heat. Toss the vegetables with a little olive oil, salt, and pepper. Grill for about 5-7 minutes or until tender and slightly charred.

6. 6

   Serve

   Plate the chicken and pour the sauce over it. Serve with jasmine rice and grilled vegetables on the side.