Home Chef Classic Chicken Picatta (full recipe)

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,296.5
  • Total Fat: 25.1 g
  • Cholesterol: 175.6 mg
  • Sodium: 2,087.4 mg
  • Total Carbs: 177.6 g
  • Dietary Fiber: 16.9 g
  • Protein: 93.1 g

View full nutritional breakdown of Home Chef Classic Chicken Picatta (full recipe) calories by ingredient
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Introduction

This is a Home Chef recipe designed for two servings. However, I have calculated the full recipe as one serving to make it easier to divide into different portions. This is a Home Chef recipe designed for two servings. However, I have calculated the full recipe as one serving to make it easier to divide into different portions.
Number of Servings: 1

Ingredients

    1 serving Lemon, fresh squeezed, juice of one whole lemon
    1 tbsp Parsley
    3 oz Tomato, grape (3oz = appro 12 tomatoes)
    3 tbsp chopped Shallots
    11 gram(s) Base - Soup Chicken SUPERIOR TOUCH 1 tsp =- 5.5 g (by NSJACEE)
    28 gram(s) Star - Imported Nonpareil Capers (Serving Size = 1 Tsp./20 Capers)
    1 tbsp Olive Oil
    10 ounces Chicken Breast (cooked), no skin, roasted
    6 oz Dreamfields Angel Hair Pasta
    .4 cup Flour - Gold medal all purpose flour

Directions

Prepare the Ingredients
Bring a medium pot of lightly salted water to a boil. Place a colander in the sink. Thoroughly rinse produce and pat dry. Halve lemon. Stem and mince parsley. Quarter tomatoes. Peel and mince shallot. Rinse chicken and pat dry. On a separate cutting board, cut each chicken breast into 3 pieces. Place on work surface, cover with plastic wrap, and gently pound cutlets with a meat mallet or small pan to a uniform thickness of 1/3. Season with a pinch of salt and pepper.


Dredge the Chicken
Place flour in a small bowl and add 1/4 tsp. salt. Dredge chicken cutlets in flour, pat, shake off any excess, and place on a plate.


Cook the Chicken
Heat a medium pan over medium-high heat. Add 1 Tbsp. olive oil and 3 chicken cutlets to pan and cook on one side until deep brown, about 3-4 minutes. Flip cutlets and cook 2-4 minutes or until chicken has reached a minimum internal temperature of 165 degrees. Transfer chicken to a plate, return pan to medium-high heat, and repeat instructions for remaining 3 cutlets. After cooking second batch of chicken, return pan to stove and lower to medium heat to make sauce.


Cook Pasta
Place pasta in boiling water and cook 2-3 minutes, or until al dente. Stirring pasta continuously for the first 30 seconds after it hits the water helps distribute the starches and prevents the noodles from clumping together. Strain in colander, return to pot, cover, and set aside.


Finish Sauce and Toss with Pasta
This is not a thick sauce like a tomato sauce, it should be light and thin, just thick enough to cling to pasta. Add shallots to pan and cook 30 seconds.Add chicken base and 1 cup water. Stir to combine, bring to a boil, and cook 4 minutes or until slightly thickened. Add juice from lemon halves (to taste) and half the parsley (reserve remaining for garnish). Remove from heat, add butter to pan, and swirl to incorporate. Butter will add body to sauce, but sauce should still be a little thin. Uncover pot of cooked pasta and tip half the sauce from pan into pot wth pasta. Add tomatoes to pasta and toss with sauce to combine.


Plate the Dish
Combine capers to remaining sauce in pan. Place 3 cutlets on each plate and drizzle with sauce. Divide pasta between plates and garnish with remaining parsley.

Serving Size: 2 servings

Number of Servings: 1

Recipe submitted by SparkPeople user VAHUFFMAN.

TAGS:  Beef/Pork |

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