Chicken Picata

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Ingredients

  • 1 pound chicken breasts boneless and skinless
  • salt and pepper to taste
  • 1/4 cup flour
  • 1 tablespoon coconut oil + more if necessary to prevent a "dry" pan
  • 1/2 cup white wine
  • 1/4 cup lemon juice from about 2 lemons
  • 1 cup rice
  • capers optional garnish
  • parsley optional garnish
Trim the fat off the chicken breasts and slice in half longways so you have 4 pieces total. Cover with plastic wrap and pound the chicken on both sides with a meat mallet.
 
Season with salt and pepper
 
Dredge in the flour until all sides are covered
 
Heat the oil in a skillet over medium heat.
 
Sauté the chicken until brown on the outside and no longer pink on the inside, about 4 to 5 minutes per side.
 
Prepare your favorite rice.
 
Remove the chicken and keep warm on a plate covered with foil while you make the sauce.
 
Pour the wine and lemon juice into the pan (still on medium heat).
 
Scrape the brown bits off the bottom and cook for several minutes until reduced by half.
 
Place chicken on rice an pour the sauce and desired garnishes over top of the chicken.
 
 

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