Chicken Picatta!

We hosted our first Atlanta dinner party last night and it was so much fun! Sherrod was in town for a conference so we invited a couple friends over so we could all visit with him and enjoyed some great food and really great company! We made Chicken Picatta, one of our favorite Italian dishes from Maggiano's, and I must say it turned out really well!

Here is the recipe:

CHICKEN PICCATA
Ingredients
• 6 to 8 chicken breast halves, boneless, no skin
• 1/2 cup flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon paprika, or to taste
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup chicken broth or water
• 3 tablespoons fresh lemon juice
• 6 to 8 thin slices of lemon
• 3 tablespoons capers

Preparation:Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch.
In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well. Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side. Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers, if using. Serve over linguine with spinach. Serves 6 to 8.