mmmm......butter......mmmmm.........

in a constant quest to find ways to eat melted butter and lemon in ways that are socially acceptable (hubby says that in a cup with a spoon is not) tonight i made chicken picatta. it was lovely (i would have pictures of my perfectly browned chicken if my fat bulldog hadn't have jumped on my desk, ejected the battery from my camera and used it as a chew toy).

what i used:

2 super thick chicken breasts
1/2 c flour + 1-2ish tablespoons
1/4 c grated parmesean cheese + 1ish tablespoons
dash of garlic salt
1/4 capers
juice from 1 good sized lemon
6 tblsps butter
2 tblsps minced garlic
chicken water (i used 1 c water w/ over a teaspoon of chicken boulillon . or you could use 1 c stock or 1 c broth)
olive oil
pasta

how i did it:

split chicken breast in half so you have 4 thin cutlets
heat olive oil in pan. i don't measure, i just pour 4 good circles in the pan
combine 1/2 c flour and 1/4 c grated parmesean cheese and dash your garlic salt
dredge chicken cutlets in flour mix
cook in heated pan. you don't want them to touch, so maybe only do 2 at a time unless you have a super big pan. cook 3 minutes each side. don't touch while they are cooking.
transfer cooked chicken to plate and cover with foil.

start pasta.

using the pan that you cooked the chicken in, add chicken water, lemon, capers, garlic and heat it on medium-ish
while it is starting to heat scrape with a rubber spatula to combine the " drippings" with your sauce
when it starts to boil add butter. i did it 3 tblsps at a time
when butter is melted, add 1-2 ish tblsps on flour and 1ish tblsp of parm cheese. the flour will thicken up your sauce
stir sauce until all the flour is "dissolved" and sauce is thick

how i served it:

pasta on plate, a couple of good sized spoonfuls of sauce on pasta, chicken on the side, drizzle a little sauce on that too.

DELISH!

ps-someone must have told punxsutawney phil i was questioning his credentials. it has been snowing all day. what-ever!