gluten free chicken picatta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 T olive oilthree boneless skinless chicken breastsone onion, quartered and sliced1/2 cup lemon juice1/2 cup white wine1 cup broth1 jar quartered artichoke hearts, drained1T capers, drained1# asparagus, in one inch piecesgarlic, salt and pepper to taste
1. heat olive oil in a deep sautee pan or wok
2. add the sliced onion and chicken, cook until the onion is soft
3. add lemon juice, wine and broth, cover and cook 10 minutes
4. add artichoke hearts, asparagus and capers. Cook another 10 minutes or until chicken is done
Serve over rice or GF pasta
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BAKERGRRL.
2. add the sliced onion and chicken, cook until the onion is soft
3. add lemon juice, wine and broth, cover and cook 10 minutes
4. add artichoke hearts, asparagus and capers. Cook another 10 minutes or until chicken is done
Serve over rice or GF pasta
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BAKERGRRL.
Nutritional Info Amount Per Serving
- Calories: 200.9
- Total Fat: 6.5 g
- Cholesterol: 36.5 mg
- Sodium: 98.5 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 4.7 g
- Protein: 17.5 g
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