Chicken Picata LA Style

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This recipe has a lot of memories attached to it: it was the worst cooking disaster Stacie and I ever had together (on one of the first times we tried cooking as teenagers). It was one of my favorite recipes Daniel made while at UF. And it was also what Daniel packed for a surprise picnic on the beach the day he proposed in 2006. =) Traditionally served with rice-a-roni.

1-1/2 Chicken Breast (cut into ~1 inch pieces)
2 T. White Flour
3/4 tsp. Basil
1 T. Butter
2 tsp. Olive oil
1/2 tsp. Tarragon
1 C. chicken broth
1/4 tsp. salt
2 T. Lemon Juice
3 Lemon Slices
1 T. capers
Coat chicken with flour. Melt butter and olive oil in frying pan and saute chicken browned at med-high heat until browned. Add everything else...cook until chicken is done and sauce thickens.

Derived and modified from: LA Times news clipping

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