Thursday, January 28, 2010

15under15: Chicken Picatta with Lemon Caper Sauce

This is a super tasty, super quick meal. The little one helped me trim green beans and sprinkle the chicken with salt and pepper. He's a good little sous chef! And the funny thing is, he really LOVES capers. I don't think I ate a caper until I was 20! (Caper image from

15under15: Chicken Picatta with Lemon Caper Sauce on Whole Wheat Spaghetti with Green Beans

3 chicken breasts, pounded thin with meat mallet, cut into thirds
salt and pepper
1/2 cup whole wheat flour
1/3 cup olive oil
3 tbsp butter
1/3 c dry white wine
3/4 cup chicken broth
3 tbsp lemon juice
1 tbsp butter (additional)
whole wheat spaghetti

1 lb green beans
1 tbsp butter (additional)
1 tbsp fresh grated parmesan

Trim green beans and cover with water in a large saucepan over high heat. Cook until tender. (About 15 minutes.)
Meanwhile, start water boiling for pasta and cook according to directions.
In a large heavy pan, heat oil and butter over medium high heat until butter is melted. Sprinkle chicken with salt and pepper. Dredge in whole wheat flour and add to pan in batches, cook until golden brown, about 3 minutes per side. Let rest on paper towel. Pour all but 1 tbsp of oil from pan. Add wine to hot pan, scraping brown bits until liquid is almost gone. Add chicken broth and lemon juice, stirring. Add capers and butter and continue to stir gently until butter is melted. Return chicken to pan for 1-2 minutes.
Add butter to hot green beans and sprinkle with lemon juice. Serve pasta and beans. Place chicken on top and spoon caper sauce over dish. Enjoy!

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