Chicken Picatta

My friend brought this dish over for dinner last week and I keep thinking about it. I love the simplicity of the recipe, but the number of steps makes it really special, and the fact that she took the time to make this for us is so kind.

Chicken Picatta

2 lbs chicken breasts, pounded

1T olive oil

1 c flour

2 eggs

1 c bread crumbs

1/2 t Italian seasoning

2 leeks

2 cloves garlic, crushed

1 1/2 c white wine

1 jar of capers

2 c chicken broth

1 1/2 lemons, juiced and sliced

salt & pepper

1 T butter

1 lb pasta, cooked

parsley

Place pounded chicken breasts on a cookie sheet and set in in fridge for 1 hour to dry out. Preheat oven 350 degrees.

Pour oil into skillet and place over medium heat. Salt and pepper breasts, then dredge them in flour, then egg, then bread crumbs mixed with Italian seasoning. Brown the chicken breasts in hot skillet, then place into oven for 20 minutes.

While the chicken is baking, add leeks to previously used skillet and cook until translucent, then add garlic and cook till the house smells amazing, about 7-10 minutes total, Add white wine and allow to reduce and thicken, until the sauce coats the back of a spoon.

Add capers, broth and juice of the lemons. Salt and pepper as needed. As the sauce reduces again, add the butter and mix in the pasta and parmesan. Place the chicken breasts over pasta and top with lemon slices and parsley.