Tita's Chicken Picatta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb boneless skinless breast1/2 cup white flour1 tsp salt1 tsp pepper1/2 tsp cayenne pepper1 tbsp lemon zest2 tbsp canola oil1/4 cup lemon juice (about 1 lemon)1 tbsp capers1 cup chicken broth
Flavor the flour with the salt, cayenne pepper, black pepper and lemon zest in a large shallow dish.
Remove any visible fat from the chicken and divide each breast into 2 equal portions. Pound the each piece into a thin cutlet. Dredge the chicken cutlets in the flavored flour and shake off all excess. Heat the oil* to medium-high in a large non-stick skillet. Brown the chicken cutlets on both sides.
While the chicken is browning, add 1 tablespoon of the leftover flavored flour and whisk until there are no lumps. Heat the broth in the microwave or a sauce pan.
Once the chicken is browned on both sides, transfer cutlets to a plate. Add the warm broth to the hot skillet and gently scrape up anything stuck to the skillet. Bring the broth to a boil medium heat and simmer for a couple of minutes. Add the lemon juice and capers and stir. Once the sauce has thickened, add the chicken cutlets back in and reduce heat to low, cover and simmer until chicken is thoroughly cooked, about 8-10 minutes.
One serving = 4 ounces of chicken.
Note: It is important to use a canola or peanut oil because olive oil will burn at high temperature.
Remove any visible fat from the chicken and divide each breast into 2 equal portions. Pound the each piece into a thin cutlet. Dredge the chicken cutlets in the flavored flour and shake off all excess. Heat the oil* to medium-high in a large non-stick skillet. Brown the chicken cutlets on both sides.
While the chicken is browning, add 1 tablespoon of the leftover flavored flour and whisk until there are no lumps. Heat the broth in the microwave or a sauce pan.
Once the chicken is browned on both sides, transfer cutlets to a plate. Add the warm broth to the hot skillet and gently scrape up anything stuck to the skillet. Bring the broth to a boil medium heat and simmer for a couple of minutes. Add the lemon juice and capers and stir. Once the sauce has thickened, add the chicken cutlets back in and reduce heat to low, cover and simmer until chicken is thoroughly cooked, about 8-10 minutes.
One serving = 4 ounces of chicken.
Note: It is important to use a canola or peanut oil because olive oil will burn at high temperature.
Nutritional Info Amount Per Serving
- Calories: 242.2
- Total Fat: 10.5 g
- Cholesterol: 74.4 mg
- Sodium: 951.8 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 0.7 g
- Protein: 28.0 g
Member Reviews
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TANYUSHA27
I made this with a side of whole wheat penne pasta. I doubled the sauce ingredients and added artichokes to the sauce, then put the pasta in the sauce and drizzled a bit over the chicken.
Didn't give this recipe 5 stars was because I felt the chicken was a little bland, needs more spices/flavor. - 10/4/18
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MYTHINISINSIGHT
This is my family's FAVORITE Chicken Picatta recipe. It's quick, easy, and my children's friends will actually request that I make this so they can come over for dinner. Very yummy - I usually serve it with a "greek" asparagus, tomato, and feta salad and homemade dinner rolls. - 2/10/14
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LPWILLIAMS1
OMG so delicious! Made this for my family. Huge success. Served over pasta. They thought it was a gourmet dinner. It looked great and tasted even better. Ingredients list never called for oil. Wish Tita indicated how much oil to use. Totally negates the nutritional info. Would have given it 5 stars. - 3/14/11
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RACHAELK247
I really liked this recipe. Thank you for sharing it. I modified it a bit by mixing all the seasoning except the cayenne pepper and sprinkling that on pounded chicken cutlets. I added the cayenne to the flour and dredged the chicken through it. It was very flavorful and delicious! Thanks again - 7/16/10
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KELLYBEEEEE
This was excellent. I made this tonight for my husband (one of his favorite dishes is chicken picatta), and he said it was excellent. He raved about it, and so did I! I can't wait to have this for lunch tomorrow! - 2/1/10
Reply from TXTITA (2/1/10)
Thank you so much for the feedback. This is one of my husband's favorite dishes too. He says the guys at the office just drool when he takes the leftovers for lunch.