Chicken Picatta
- Number of Servings: 2
Ingredients
1 boneless, skinless chicken breast1/4 cup flour1 tbs extra virgin olive oil1 tbs butter1/4 cup onion, diced2 Roma tomatoes, diced2 tbs capers, rinsed and drainedjuice from 1/3 lemon1 cup chicken broth
Slice the chicken breast in half to make 2 thin breast portions. Salt and pepper breasts if desired. Heat the oil and butter over a medium high heat. Dredge the chicken in flour, placing the floured breasts in the hot fat. Cook a couple of minutes then rotate them in the pan, not turning them over just yet. You want to get them evenly browned. Cook a few more minutes then turn them and cook until done. Remove the breasts to a plate and place in a warm - 200 degree oven.
Add the onion to the fat in the skillet and cook a few minutes until they're tender, keeping them moving so they don't brown. Add the broth, scraping up any drippings from the pan. Add the capers, tomatoes and lemon juice. Simmer until the liquid is reduced by half.
To serve, pour half of the contents of the skillet over each chicken breast.
Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user KRISANNEDRA.
Add the onion to the fat in the skillet and cook a few minutes until they're tender, keeping them moving so they don't brown. Add the broth, scraping up any drippings from the pan. Add the capers, tomatoes and lemon juice. Simmer until the liquid is reduced by half.
To serve, pour half of the contents of the skillet over each chicken breast.
Serves 2
Number of Servings: 2
Recipe submitted by SparkPeople user KRISANNEDRA.
Nutritional Info Amount Per Serving
- Calories: 307.3
- Total Fat: 14.0 g
- Cholesterol: 70.3 mg
- Sodium: 842.7 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 1.9 g
- Protein: 26.0 g
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