Chicken Picatta
1 lb chicken cutlet (thin slices)
¼ cup flour
2 Tablespoons butter
2 Tablespoons Arbequina Extra Virgin Olive oil from Olive Oil Etcetera
1 clove garlic, minced
½ cup dry white wine
2 Tablespoons lemon juice
1 chicken bouillon cube ( or 1 teaspoon chicken flavored granules)
1 Tablespoon capers
1 Tablespoon chopped parsley (or 1 teaspoon dried parsley flakes)
Coat chicken cutlet with flour. In large skillet, heat 1 Tablespoon butter and 1 Tablespoon olive oil. Add chicken and cook about 5 minutes or until lightly browned and tender. Remove to platter; keep warm. Add remaining butter and olive oil to skillet; sauté garlic 1 minute. Add wine, lemon juice, and bouillon cube. Heat to boiling; cook 3-5 minutes until sauce is slightly thickened. Stir in capers. Spoon sauce over chicken. Sprinkle with parsley. Serves 4.