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2chicken breast filets(or 1 whole breast halved)
1 Tbspolive oil, extra virgin
2green onions, diced
1/4 clemon juice
1/4 ccooking sherry or wine
How to Make Chicken Picata
- Pound chicken filets between plastic wrap until 1/4 inch thickness.
- Brown filets in hot olive oil for about 2-3 minutes on each side. Removes from the skillet.
- Add to the skillet onions and garlic. Cook for 1 minutes stirring.
Add lemon juice and sherry. Cook at medium heat for 3 to 4 minutes, allowing the flavors to meld and the juices to cook down a little.
- Return chicken to the pan, covering with the juices. Heat for 2 minutes.
I serve this with Mexican or flavored rice and call it a meal.