Chicken Picata

     Chicken picata is another dish I love but can't order out because of the butter and lemon juice.  It does have one of my favorite ingredients which is capers.  A few tablespoons of these tiny round berries add a burst of flavor in every bite.  My whole family knows as soon as I see a dish on the menu with capers I'm interested.

                                                                  Chicken Picata

2 chicken breasts
2 tblsp. flour
1/4 tsp. salt
1/8 tsp. pepper
2 tblsp. olive oil
1/4 cup stick margarine
1/4 cup water with 1 1/2 tsp. lemon powder mixed in
zest of 1/4 lemon
1/2 cup white wine
2 tblsp. capers

     Place the chicken breasts between two pieces of waxed or parchment paper and beat with a meat cleaver or rolling pin until 1/4 inch thick.  Mix flour, salt and pepper in a plastic ziplock bag.  Place the chicken breasts inside, seal the bag, and shake until the chicken is coated.   
     Spray a frying pan with vegetable spray.  Heat the pan with the olive oil.  When the oil is hot, shake off the excess flour from the chicken, and place the chicken in the pan.  Discard the flour mixture  Turn when one side is brown.  Be careful not to overcook because the chicken is thin.  After is it brown on both sides, set it on a plate and cover it with foil.
     Using the same pan,  melt the margarine, add the water with lemon powder, lemon zest, and white wine.  Stir together and set on a low flame to simmer for 10 minutes so the flavors can come together and the alcohol can cook out.  Add the capers and the chicken.  Simmer a few minutes to reheat the chicken.  Makes two servings.
     Next week I'll share my recipe for homemade nachos.  While everyone else is enjoying the game and having their favorite snack food, you can too.  See you next time.