Chicken Picatta
- Number of Servings: 4
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves1/4 cup all-purpose flour (about 1 ounce)1 tablespoon butter1 tablespoon olive oil1/2 cup white wine1/4 cup fresh lemon juice2 tablespoons capers2 teaspoons minced fresh garlic1/4 teaspoon salt1/4 teaspoon freshly ground black pepper
Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
Place flour salt and pepper in a shallow dish, and dredge chicken in flour.
Heat butter and oil in a large skillet over medium-high heat.
Add chicken, and cook for 3 minutes on each side or until browned. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook until slightly thick.
Serving Size: Makes 4, 6 oz. servings of chicken
Number of Servings: 4
Recipe submitted by SparkPeople user MRSESTEWART.
Place flour salt and pepper in a shallow dish, and dredge chicken in flour.
Heat butter and oil in a large skillet over medium-high heat.
Add chicken, and cook for 3 minutes on each side or until browned. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook until slightly thick.
Serving Size: Makes 4, 6 oz. servings of chicken
Number of Servings: 4
Recipe submitted by SparkPeople user MRSESTEWART.
Nutritional Info Amount Per Serving
- Calories: 371.3
- Total Fat: 9.3 g
- Cholesterol: 144.7 mg
- Sodium: 428.8 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 0.5 g
- Protein: 55.7 g
Member Reviews