A little bit of a change from your traditional chicken picatta, using pickled peppercorns instead of capers (find them in your supermarket in the same area — normally next to the olives). They give a great flavour without adding heat. Please don’t be put off by the length of ingredients — it’s really a simple dish to create!

4 boneless, skinless chicken breast halves pounded to 1/4″ thickness
1/2 cup all purpose flour
1 tsp salt
1 tsp ground black pepper
2 tbsp dried Italian seasoning
1 tbsp garlic powder
1 egg
1 tbsp water
1 tsp olive oil
3 tbsp butter (separated)
2 lemons (one juiced, one cut into slices)
1 cup dry white wine (if you choose not to use alcohol in your cooking, you may substitute chicken stock)
4 tbsp pickled peppercorns (drained from brine)
cooked brown rice

In a shallow dish, beat egg and water until combined; set aside. In another shallow dish, add flour, salt, pepper, Italian seasoning, and garlic powder. Stir to combine.
Heat a large non-stick pan over medium-high heat and add olive oil and 2 tbsp of the butter. Once that has melted and begins to sizzle, dredge chicken first in the beaten egg (allow excess to drain off), then in flour mixture. Place in pan. Cook 4-5 minutes per side, or until brown and slightly springy to the touch. Once chicken has been cooked, remove pieces to a warmed serving platter and cover to keep warm. Take pan off the heat and add the wine. Place back over heat and allow to come to a slight bubble. Add juice of one lemon and the peppercorns. Allow to reduce slightly then remove from heat and stir in remaining 1 tbsp of butter. Swirl until melted.

Serve by placing brown rice on your plate, then a chicken breast cutlet, a slice of lemon, and pour some of the peppercorn pan sauce over top. Add a green salad for a complete meal.

Serves: 4.