Chicken Picatta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4-4 oz chicken breasts, butterflied and pounded thinflour2 T. butter2 T. olive oil1/2 cup white wine1/2 cup chicken broth1/4 cup fresh lemon juice2 T. capersparsley
Butterfly the chicken breasts, place between plastic wrap and pound thin. Very lightly dust chicken with flour. Fry in a mix of butter and olive oil. If doing in batches, reserve some butter and olive oil for each batch. Fry on each side for about 4 minutes. Remove chicken from pan.
In same fry pan, add wine to deglaze the pan. Add chicken broth and lemon juice and boil while stirring till slightly thickened. Add capers and a small bunch of fresh chopped parsley. Pour over chicken to serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BIG50GIRL.
In same fry pan, add wine to deglaze the pan. Add chicken broth and lemon juice and boil while stirring till slightly thickened. Add capers and a small bunch of fresh chopped parsley. Pour over chicken to serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user BIG50GIRL.
Nutritional Info Amount Per Serving
- Calories: 260.7
- Total Fat: 14.1 g
- Cholesterol: 81.6 mg
- Sodium: 366.8 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 0.2 g
- Protein: 26.5 g
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