Chicken Picatta
- Number of Servings: 2
Ingredients
2 tbsp olive oil.5 cup lemon juice.5 cup dry sherry.25 cup flour.5 tsp paprika.5 tsp salt .5 tsp pepper1 tbsp drained capers(2) 5 oz. boneless skinless chicken breasts
RINSE chicken breasts under cold running water, drain, put on paper towel. Pat dry. MIX flour, paprika, salt and pepper
DREDGE chicken in flour.
HEAT olive oil in sautée pan over medium heat. Add chicken breasts - do not crowd the pan. Sautée for about two minutes per side. REMOVE to a warm platter; you can place platter in warm oven.
ADD lemon and wine to pan
Dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce.
BRING to a simmer, reduce heat to medium-low, let sauce thicken.
WHEN sauce is thickened, Add capers.
POUR pan juices over chicken. Serve.
Number of Servings: 2
Recipe submitted by SparkPeople user AGOODGIRL.
DREDGE chicken in flour.
HEAT olive oil in sautée pan over medium heat. Add chicken breasts - do not crowd the pan. Sautée for about two minutes per side. REMOVE to a warm platter; you can place platter in warm oven.
ADD lemon and wine to pan
Dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce.
BRING to a simmer, reduce heat to medium-low, let sauce thicken.
WHEN sauce is thickened, Add capers.
POUR pan juices over chicken. Serve.
Number of Servings: 2
Recipe submitted by SparkPeople user AGOODGIRL.
Nutritional Info Amount Per Serving
- Calories: 383.7
- Total Fat: 8.8 g
- Cholesterol: 82.2 mg
- Sodium: 808.2 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 1.2 g
- Protein: 35.1 g
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