Rosemary Chicken Picatta

“Delicious” was the Studio 5 description of this dish.
Rosemary Chicken Picatta
4 boneless and skinless chicken breast halves, butterflied and pounded thin (about 4-5 ounces each)
1 cup flour mixed with 1 tsp. kosher salt, ½ tsp. ground black pepper and ½ tsp. paprika
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
Zest and juice of 1 large lemon
1 heaping tablespoon capers
1-cup chicken broth or white wine
½ tsp. kosher salt
¼ tsp. ground black pepper
¼ cup chopped fresh rosemary leaves
Lemon slices and rosemary sprigs for garnishing

Flatten butterflied chicken breasts (have the butcher cut them for you) with meat mallet. Dredge in flour mixed with salt, pepper and paprika. Heat butter and oil in large skillet. Sauté the chicken breasts, 2 at a time, until golden brown on both sides, about 3-4 minutes per side. They are not going to be cooked through at this point. Remove chicken to platter. In skillet, add garlic. Sauté for 1 minute, add lemon juice and zest, capers, broth, salt, pepper and rosemary leaves. Return chicken breasts to skillet, cook on medium heat for 3-4 minutes until sauce thickens slightly and chicken is cooked through. Serve with lemon slices and rosemary leaves for garnish. Serves 4.
Boiled Baby Potatoes
1-1½ pounds baby potatoes, left whole
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup finely chopped Italian parsley

Place potatoes in a saucepan and cover with cold water. Bring to a boil, reduce heat to a simmer and cook for 10-15 minutes just until fork tender. Drain off the water; add the olive oil, salt, pepper and parsley. Toss. Serve alongside the chicken piccata. Serves 4.
Spring Cucumber Salad
1 English cucumber, thinly sliced
2 slicing tomatoes, cut into eighths
¼ red onion, diced
3 green onions, thinly sliced on diagonal
6 radishes, thinly sliced or quartered
1 tablespoon white wine vinegar
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup finely chopped Italian parsley

In a salad bowl, toss the cucumber slices, tomatoes, red onion, green onions, and radishes. (Can be done hours in advance, chill.) Just before serving, add the vinegar, olive oil, salt and pepper. Toss gently. Sprinkle with parsley. Serves 4.

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