Ricetta di George per il pollo Picatta

This is my interpretation of a quick easy Italian dish. I love most Italian fare and Chicken Picatta is no exception.  My first taste of this dish was when I was in high school in California. I was on a double date with my friend from down the street. He suggested that I ask this girl out and double date.  We went to dinner in this restaurant in Watsonville that serves Italian dishes and they didn’t check ID’s either.  There were a lot of first for that night. First time I had eaten Italian, first time drinking white wine and first time having dinner al fresco under Christmas lights strung high in a coast live oak in a courtyard. The chicken picatta was memorable. I can still remember the flavors, textures and smells of this dish.

So tonight I tried to recreate that dish from over 30 years ago and much to my surprise, it turned out well.   After researching the actual recipe from many of the major Food Network Stars, I cut and pasted parts of the recipe mostly from Giada  Delaurentis   to come up with  Ricetta di George per il Pollo Picatta.

Pollo Picatta

Happy Eating

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half Pounded to even thickness
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley

Directions

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.

melt butter and olive oil

When butter and oil start to sizzle, add  chicken and cook for 3 minutes.

dredge in floor and shake off excess

brown on each side until crisp and golden brown, about 3 minutes

When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Repeat with other chicken pieces Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning,

. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

It was delicious.  We had no left over. Leslie asked if I would add to the” let’s try this one again” menu.  Maybe next time weather will cooperate and we can enjoy it al fresco on the stone terrace with a nice glass of Pinot griggio.