Chicken Picatta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
32 oz Boneless/skinless Chicken Breast (publix sv size 4 oz) 3 tbsp Butter, salted .50 cup Flour - Gold medal all purpose flour 2 tbsp Extra Virgin Olive Oil 3 oz Barefoot Pinot Grigio 1 serving Lemon, fresh squeezed, juice of one whole lemon .5 cup (8 fl oz) Chicken Broth 8 tbsp, drained Capers, canned .25 cup Parsley
Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.
Serving Size: Makes 8 4-oz. servings
Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.
Serving Size: Makes 8 4-oz. servings
Nutritional Info Amount Per Serving
- Calories: 216.6
- Total Fat: 9.4 g
- Cholesterol: 66.9 mg
- Sodium: 556.6 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 0.6 g
- Protein: 24.1 g