Tita's Chicken PicattaSubmitted by: TXTITA
IntroductionThis is a family favorite with it's light lemon flavor. There are many recipes posted for Chicken Picatta, but I found very few provide accurate nutritional information. I have take special care to record all the ingredients for a proper calculation. The nutritional calculation only use 1/4 cup of flour, even though you need a 1/2 cup to dredge the chicken. Most of the flour will not be used. This is a family favorite with it's light lemon flavor. There are many recipes posted for Chicken Picatta, but I found very few provide accurate nutritional information. I have take special care to record all the ingredients for a proper calculation. The nutritional calculation only use 1/4 cup of flour, even though you need a 1/2 cup to dredge the chicken. Most of the flour will not be used.
1 lb boneless skinless breast
1/2 cup white flour
1 tsp salt
1 tsp pepper
1/2 tsp cayenne pepper
1 tbsp lemon zest
2 tbsp canola oil
1/4 cup lemon juice (about 1 lemon)
1 tbsp capers
1 cup chicken broth
Remove any visible fat from the chicken and divide each breast into 2 equal portions. Pound the each piece into a thin cutlet. Dredge the chicken cutlets in the flavored flour and shake off all excess. Heat the oil* to medium-high in a large non-stick skillet. Brown the chicken cutlets on both sides.
While the chicken is browning, add 1 tablespoon of the leftover flavored flour and whisk until there are no lumps. Heat the broth in the microwave or a sauce pan.
Once the chicken is browned on both sides, transfer cutlets to a plate. Add the warm broth to the hot skillet and gently scrape up anything stuck to the skillet. Bring the broth to a boil medium heat and simmer for a couple of minutes. Add the lemon juice and capers and stir. Once the sauce has thickened, add the chicken cutlets back in and reduce heat to low, cover and simmer until chicken is thoroughly cooked, about 8-10 minutes.
One serving = 4 ounces of chicken.
Note: It is important to use a canola or peanut oil because olive oil will burn at high temperature.
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OMG so delicious! Made this for my family. Huge success. Served over pasta. They thought it was a gourmet dinner. It looked great and tasted even better. Ingredients list never called for oil. Wish Tita indicated how much oil to use. Totally negates the nutritional info. Would have given it 5 stars. - 3/14/11
I really liked this recipe. Thank you for sharing it. I modified it a bit by mixing all the seasoning except the cayenne pepper and sprinkling that on pounded chicken cutlets. I added the cayenne to the flour and dredged the chicken through it. It was very flavorful and delicious! Thanks again - 7/16/10
This was excellent. I made this tonight for my husband (one of his favorite dishes is chicken picatta), and he said it was excellent. He raved about it, and so did I! I can't wait to have this for lunch tomorrow! - 2/1/10
Reply from TXTITA (2/1/10)
Thank you so much for the feedback. This is one of my husband's favorite dishes too. He says the guys at the office just drool when he takes the leftovers for lunch.