Tita's Chicken Picatta

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Tita's Chicken Picatta calories by ingredient

Introduction

This is a family favorite with it's light lemon flavor. There are many recipes posted for Chicken Picatta, but I found very few provide accurate nutritional information. I have take special care to record all the ingredients for a proper calculation. The nutritional calculation only use 1/4 cup of flour, even though you need a 1/2 cup to dredge the chicken. Most of the flour will not be used. This is a family favorite with it's light lemon flavor. There are many recipes posted for Chicken Picatta, but I found very few provide accurate nutritional information. I have take special care to record all the ingredients for a proper calculation. The nutritional calculation only use 1/4 cup of flour, even though you need a 1/2 cup to dredge the chicken. Most of the flour will not be used.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 4

Ingredients

1 lb boneless skinless breast

1/2 cup white flour

1 tsp salt

1 tsp pepper

1/2 tsp cayenne pepper

1 tbsp lemon zest

2 tbsp canola oil

1/4 cup lemon juice (about 1 lemon)

1 tbsp capers

1 cup chicken broth

Directions

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.