Chicken breast, butterflied and pounded out to between 1/8″ and 1/4″ thick. 4 to 8 oz per person
Italian seasoning (or dried parsley/basil/thyme)
Juice of 2 or 3 small lemons
1/4 cup dry white wine
1 stick butter
pasta – cooked, unless you like it crunchy
fresh parsley, preferably italian flat-leaf
Pound the meat out as above.
Prepare water for pasta and have it boiling…
Mix salt/pepper and italian seasoning in about 1/2 cup of flour. lightly coat the meat with this mixture, and set aside.
Melt the stick of butter in a large skillet over medium high heat, and saute the floured meat in the butter until lightly golden and cooked through, a couple of minutes per side. Watch your heat and avoid burning the butter too much.
Once the meat is done, put it on a heated serving dish.
Time your pasta/gnocchi/polenta so that it will finish cooking at approximately the same time as the sauce.
Deglaze the pan with the wine, and boil the alcohol off. Make sure to scrape up all the yummy burned stuff.. when the alcohol is gone, remove from heat and stir in the lemon juice and add capers to taste (I like to add a bit of the caper juice as well, but some people would even recommend lightly rinsing the capers to remove the brine).
Serve the meat with pasta, and a small ladle of the sauce over the top. Remember, its butter based, so a little goes a long long way.
Picatta is really that simple, and dirt cheap to make – and oh boy is it good…