Giada's Chicken Picatta sans Capers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in halfAlso-Salt (or salt substitute) and freshly ground black pepper1/2 cup all-purpose flour, for dredging6 tablespoons margarine5 tablespoons extra-virgin olive oil1/3 cup fresh lemon juice1/2 cup no-salt-added chicken stock1/3 cup fresh parsley, chopped
From Giada's recipe on CookingChannel.com:
Season chicken with salt substitute and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of margarine with 3 tablespoons olive oil. When margarine and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
Melt 2 more tablespoons margarine and add another 2 tablespoons olive oil. When margarine and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice and stock. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons margarine to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FALA-REDWING.
Season chicken with salt substitute and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of margarine with 3 tablespoons olive oil. When margarine and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.
Melt 2 more tablespoons margarine and add another 2 tablespoons olive oil. When margarine and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice and stock. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons margarine to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FALA-REDWING.
Nutritional Info Amount Per Serving
- Calories: 350.5
- Total Fat: 28.8 g
- Cholesterol: 20.8 mg
- Sodium: 216.1 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 0.9 g
- Protein: 10.6 g
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