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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 453.7
  • Total Fat: 21.1 g
  • Cholesterol: 70.5 mg
  • Sodium: 659.2 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 30.8 g

View full nutritional breakdown of Palazzo's Italian Cafe's Chicken Picatta calories by ingredient
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Palazzo's Italian Cafe's Chicken Picatta

Submitted by: 1TRULYBLESSED

Introduction

Palazzo's Italian Cafe is a Houston-area restaurant that I have never had the pleasure of visiting. Their chicken picatta recipe, though, was shared in a local newspaper and I saved it for future reference. I've made a few modifications here to reduce fat, sodium and calories (the original recipe calls for 12 oz of chicken, 2 tbsp butter, and 2 c. pasta). Rinsing the artichoke heart quarters will help to reduce sodium further. Palazzo's Italian Cafe is a Houston-area restaurant that I have never had the pleasure of visiting. Their chicken picatta recipe, though, was shared in a local newspaper and I saved it for future reference. I've made a few modifications here to reduce fat, sodium and calories (the original recipe calls for 12 oz of chicken, 2 tbsp butter, and 2 c. pasta). Rinsing the artichoke heart quarters will help to reduce sodium further.
Number of Servings: 2

Ingredients

    2 (4-oz) boneless, skinless chicken breast halves
    1/4 c. 100% whole-wheat flour*
    2 Tbsp. olive oil
    2 tsp. chopped garlic
    8 canned artichoke quarters, drained
    2 Tbsp. capers, drained
    4 Tbsp. lemon juice
    1/2 c. dry white wine
    2 tsp. chopped fresh parsley
    2 Tbsp. unsalted butter
    1 c. cooked angel-hair pasta
    salt & ground black pepper to taste (optional)**

    * for nutritional info I used 1/8 c. flour, as even less than that actually sticks to the chicken
    ** S&P not included in nutritional info

Tips

Make sure to pound the chicken thin and as evenly as possible. Have all your ingredients measured and ready to go, to help make the cooking process go smoothly. Serve with a fresh, green salad on the side!


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Directions

Set a large pot of water on to boil, for the pasta.

Pound chicken with a kitchen mallet until about 1/4 inch thick. Lightly dredge in four and shake off excess. Heat olive oil in a saute pan over medium-high heat; saute chicken until golden brown. Remove from pan.

Put pasta into pot of boiling water and boil for about 5- 6 minutes.

Meanwhile, saute garlic, artichokes and capers until garlic is light brown. Add lemon juice, wine and parsley, raising heat to reduce by half. Add butter and return chicken to pan to reheat.

Place a serving of warm pasta on each of 2 dinner plates. Top with chicken, and spoon on artichokes, capers and sauce. Season to taste with salt & pepper, if desired (I personally don't think it needs any more salt!).


Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user 1TRULYBLESSED.






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