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.