Chicken Picatta

The culinary adventures of a (partially) reformed fatty. Many recipes inspired by the book Why We Eat (Too Much) by Dr Andrew Jenkinson.

3 boneless skinless chicken breasts or 6 thin chicken cutlets

salt and pepper

½ cup all-purpose flour

4 tablespoons unsalted butter divided

3 tablespoons extra-virgin olive oil divided

⅓ cup fresh lemon juice

½ cup dry white wine or chicken stock

¼ cup brined capers rinsed and drained

⅓ cup fresh parsley chopped

Directions at amindfullmom.com

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