Chicken Picatta
- Number of Servings: 4
Ingredients
Chicken Breast, no skin, 16 ounces (remove)Olive Oil, 3 tbsp (remove)*Whole Wheat Flour, 0.15 cup (remove)Chicken Broth, .5 cup (8 fl oz) (remove)Lemon juice, 2 tbsp (remove)Butter2 cloves garlic1 TBS capers
The first step is to pound your chicken breasts to a uniform thinness. I put one breast at a time into a gallon zip bag and pound with a rolling pin.
Melt 1 tablespoon of butter and a little olive oil in a large sauté pan. Put a few spoonfuls of flour in the bag with one chicken piece, give it a shake to coat the chicken completely, then sauté in the oil and butter for 3 minutes on each side.
Repeat with all of your chicken. You will probably need to add a little more butter and olive oil with each piece. Keep your chicken pieces covered on a plate nearby.
When all the chicken has been cooked and set aside, add chopped garlic, in an amount that you like, to the pan. You may need to add a little more olive oil, again. Saute for 2 minutes.
Add ˝ cup chicken broth, whisk it all together, and simmer a few more minutes.
When your sauce starts to thicken, whisk in a little more butter. Squeeze some fresh lemon juice into the sauce, add a tablespoon of capers, or more of each if you really love those ingredients.
Now add back your chicken pieces, and let them re-warm in the pan for a couple of minutes. Serve over your choice of pasta, with a bit of sauce poured over each. Sprinkle on some grated Parmigiano Reggiano, freshly cracked pepper, and salt to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user THEFROSTY1.
Melt 1 tablespoon of butter and a little olive oil in a large sauté pan. Put a few spoonfuls of flour in the bag with one chicken piece, give it a shake to coat the chicken completely, then sauté in the oil and butter for 3 minutes on each side.
Repeat with all of your chicken. You will probably need to add a little more butter and olive oil with each piece. Keep your chicken pieces covered on a plate nearby.
When all the chicken has been cooked and set aside, add chopped garlic, in an amount that you like, to the pan. You may need to add a little more olive oil, again. Saute for 2 minutes.
Add ˝ cup chicken broth, whisk it all together, and simmer a few more minutes.
When your sauce starts to thicken, whisk in a little more butter. Squeeze some fresh lemon juice into the sauce, add a tablespoon of capers, or more of each if you really love those ingredients.
Now add back your chicken pieces, and let them re-warm in the pan for a couple of minutes. Serve over your choice of pasta, with a bit of sauce poured over each. Sprinkle on some grated Parmigiano Reggiano, freshly cracked pepper, and salt to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user THEFROSTY1.
Nutritional Info Amount Per Serving
- Calories: 232.2
- Total Fat: 11.7 g
- Cholesterol: 66.4 mg
- Sodium: 195.3 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.6 g
- Protein: 26.9 g
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