Chicken Picata

For many years, veal picata was one of my favorite dishes... until I gave up eating veal for humane reasons. Now, I make my own (simple and quick) version of Chicken Picata... This recipe serves 2 and can easily be doubled (or tripled).

2 Skinless and boneless chicken breasts or equal amount of chicken tenders
1-2 Tbs. olive oil
1 Tbs. butter
1 Tbs. capers
Half a lemon, and several thin slices of lemon (across the lemon) for garnish
Salt and freshly ground pepper
1/2 tsp. dried tarragon

Place the chicken between 2 sheets of parchment paper and pound to about 1/4" thick. Traditionally, the meat slices are lightly flour-coated but I skip that step. Mix the olive oil and butter on low heat in a skillet; when it bubbles, turn the heat to medium and place a layer of chicken over the butter sauce. Immediately add a sprinkle if tarragon, and salt and pepper. Go easy on the salt as the capers are salty! (Some folks prefer their capers rinsed but for me, it defeats the purpose... just use less if the salty taste bothers you.)

Add more butter/olive oil if necessary to keep chicken from sticking, and throw in the capers. Turn the chicken once it has browned lightly, and squeeze some fresh lemon juice over it. The chicken will cook very quickly, so start your side dishes first!

Serve on a platter, drizzle remaining sauce and capers from pan over the chicken, and garnish with fresh lemon slices.

I like this dish served with steamed broccoli, to which I add a tad of butter and lemon juice when serving. Go easy on the lemon... you can always add more! For an accompanying carb, choose a neutral-flavored veggie or grain. I like baked sweet potatoes or baked winter squash.