Chicken Picatta

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 304.7
  • Total Fat: 14.9 g
  • Cholesterol: 51.6 mg
  • Sodium: 407.5 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 1.0 g
  • Protein: 18.9 g

View full nutritional breakdown of Chicken Picatta calories by ingredient
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Introduction

This is the lowfat version of a favorite that was served in a fine dining restaurant that I worked in. I've cut it down to individual portions--if you pound out the chicken breast, it actually feeds two quite well with a green salad This is the lowfat version of a favorite that was served in a fine dining restaurant that I worked in. I've cut it down to individual portions--if you pound out the chicken breast, it actually feeds two quite well with a green salad
Number of Servings: 2

Ingredients

    .5 Boneless, skinless chicken breast
    2 tbsps capers
    1 pats butter
    1tbsp olive oil
    1 egg white
    .35 cup of bread crumbs or panko bread crumbs
    .35cup Fat free half and half
    2 oz. white wine

Directions

This recipe is a favorite with my friends and they often ask me to make this on their birthdays. I double it for 3 people, triple it for 4-5.

Heat oven to 350 and get out a medium size sauce pan, place oil and q pat of butter in the pan on medium high while prepping chicken.

To begin, I like to check the chicken breast for any fat missed by the butcher. Then, I pound out the chicken breast and add seasoning (usually I just pepper the breasts).

Next, take out three bowls and put flour, egg white, and bread crumbs in individual bowls. Dip the chicken breast first in flour, then egg, then bread crumbs. Place in pan with melted butter and olive oil for 2 minutes on each side or until lightly browned. Then, place the pan in the oven and cook chicken for about 20 minutes or until it reaches an interior temperature of 180.

When the chicken is almost done baking, place the white wine and the capers in a pan and cook on high until the wine cooks down to about half. Add the half and half until heated.

Take chicken out of oven, drizzle sauce (1.5 tbsp) over the chicken. Serve. I usually serve this with a green salad and a mixed rice pilaf with herbs and slivered almonds.

Number of Servings: 2

Recipe submitted by SparkPeople user RONDARAE.

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