Chicken Picatta by request for JR

17 November 2009 in Uncategorized

A friend of mine in Chicago mentioned how much he enjoys chicken limon. Chicken picatta seems to the be similar if not the same, as the dish he likes. Here you go JR.

Used this recipe, don’t ask me why an Italian recipe was under Southernfood. Next go around I think I will try Giada’s version on Food Network’s site. Although they are VERY close.

The spinach was done sans recipe.

1 package pre washed spinach

1 Clove of garlic smooshed and finely minced

Saute in 1 Tbs olive oil until it wilts and garlic is no longer raw, sprinkle some of the toasted pine nuts in, and toss.

A note about capers, everyone’s taste is different, but I do not care for the vinegar packed capers. Tonight I bought the salt packed ones. You absolutely want to rinse them, or the salt will kill your dish, but I really like these capers.

Personally, I liked this a lot, but my wife thought it was too tangy. I’ve made Veal Picatta before and she enjoyed it a lot. The sauce execution between the veal and chicken recipes I used, was different. My wife does not care for spinach either, that is why there is so little in the pan.