Chicken Picatta

By WEEK Producer


Johnny's Italian Steakhouse


2  3 oz  Chicken Breasts

Seasoned Flour

1 Tbsp Diced Red Onion

1 Tbsp Capers

Juice of 1 Lemon Wedge

1 1/2 oz Chicken Stock

1 1/2 oz White Wine

1 Tbsp Butter



1. Place 2 oz of olive oil in skillet and heat to medium low heat.

2. Dredge chicken in seasoned flour and put in skillet.

3. Turn chicken over and add onions, capers, wine, chicken stock and lemon juice.

4. Reduce down until sauce is thick and smooth and finish with butter.