Chicken Picatta

S u b m i t t e d b y

S U Z A N N E B A S T A R A C H E

2.5 lbs chicken boneless chicken breasts

2 tsp rosemary

1 tsp oregano

Salt & Pepper

1 stick butter

2 tbsp oil

Juice of 1 ½ lemon

3 or 4 cloves minced garlic

3 tsp capers

1 can artichoke hearts, cut in half or quartered

1. Make the chicken thin

2. Squeeze juice of 1/2 lemon over it.

3. Dredge in flour, pepper, salt. Heat oil and butter in large pan.

4. Add garlic, rosemary, oregano.

5. Add chicken to hot oil.

6. Turn each piece after a while, until browned. Turning them more than once

7. Turn heat off. Add another ½ stick butter, 3 tsp capers, artichoke hearts, and squeeze the juice of one lemon on top.

8. Cover and let it sit.

9. About 20 minutes before you're going to eat, bake at 350 degrees for 15 - 20 minutes, turning the chicken a couple times, until hot.

From Chef Suzanne: My fairly easy version of chicken picatta can be made ahead of time and then finished in the oven shortly before meal time.