Chicken Picatta

Name: Chicken Picatta Recipe
Yield: 2
Ingredients: 2 skinless boneless chicken breasts; 1/4 cup flour (for dredging); 1 tbsp. extra virgin olive oil; 1/2 cup fat free low sodium chicken broth; 4 oz. dry white wine; 1 tbsp. capers drained; 2 oz. lemon juice; Black pepper to taste; 1 pat unsalted butter

Number of Servings: 2

Ingredients

2 skinless boneless chicken breasts1/4 cup flour (for dredging)1 tbsp. extra virgin olive oil1/2 cup fat free low sodium chicken broth4 oz. dry white wine1 tbsp. capers, drained2 oz. lemon juiceBlack pepper to taste1 pat unsalted butter

Directions

Pound the chicken flat between plastic wrap. (I use a ziploc bag). Dredge chicken though flour seasoned with pepper. Heat olive oil in shallow frying pan and brown chicken on both sides. Deglaze pan with white wine (take off heat) scraping pan for all the goodies, add chicken broth, lemon and caper. Cover and simmer until done. Remove chicken from pan and finish off sauce with a pat of unsalted butter. This can be served with pasta, rice or salad and garlic bread.

Number of Servings: 2

Recipe submitted by SparkPeople user JEBNURSE2000.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving