Chicken Picatta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 402.6
- Total Fat: 19.1 g
- Cholesterol: 113.0 mg
- Sodium: 342.6 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 2.3 g
- Protein: 41.6 g
View full nutritional breakdown of Chicken Picatta calories by ingredient
Introduction
Didn’t have wine or shallots so I substituted and this came out great! Didn’t have wine or shallots so I substituted and this came out great!Number of Servings: 4
Ingredients
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4 6oz boneless, skinless chicken breast
1/2 cup chicken stock
1/2 cup Flour, white
2 tbsp Butter, salted
6 to 8 thin Slice Lemons
4 clove Garlic thinning sliced
1/4 serving chicken broth
1 cup chicken broth
3 tbsp, drained Capers
3 tbsp Parsley
2 Tbsp. Lemon Juice
1/2 tsp, kosher salt
1/4 two, ground pepper
2 tbsp Extra Virgin Olive Oil
1 Tbsp. Grated lemon rind
1/4 cup, finely chopped Onions
Directions
1. Pound chicken to 1/2 inch thickness. Sprinkle both sides with salt and pepper.
2. Combine 1/4 cup stock and 1 teaspoon flour in small bowl. Set aside.
3. Place remaining flour in shallow dish and dredge chicken, shake off excess.
4. Heat 1 Tbsp. butter and 1 Tbsp. oil in large skillet over medium-high heat; swirl until butter melts. Add chicken to pan and cook on medium high apprx. 4 minutes on each side or until done. Remove chicken from pan and keep warm.
5. Add remaining 1 Tbsp. Oil to pan. Add onions and lemon slices sauté 3 minutes.
6. Add 1/2 cup stock and cook till stock is almost evaporated, scraping pan to loosen browned bits.
7. Add garlic and cook for 1 minute. Do not let burn.
8. Add 1/2 cup stock and lemon rind bring to boil. Cook about 5 minutes or until liquid is reduced by half.
9. Stir in reserved stock and flour mix, allow sauce to thicken to desire thickness.
10. Add 1 Tbsp. Butter and capers, and allow butter to melt.
11. Add chicken to pan and cover with sauce.
12. Plant and spoon sauce on top. Top with parsley.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user IM-LUPE.
2. Combine 1/4 cup stock and 1 teaspoon flour in small bowl. Set aside.
3. Place remaining flour in shallow dish and dredge chicken, shake off excess.
4. Heat 1 Tbsp. butter and 1 Tbsp. oil in large skillet over medium-high heat; swirl until butter melts. Add chicken to pan and cook on medium high apprx. 4 minutes on each side or until done. Remove chicken from pan and keep warm.
5. Add remaining 1 Tbsp. Oil to pan. Add onions and lemon slices sauté 3 minutes.
6. Add 1/2 cup stock and cook till stock is almost evaporated, scraping pan to loosen browned bits.
7. Add garlic and cook for 1 minute. Do not let burn.
8. Add 1/2 cup stock and lemon rind bring to boil. Cook about 5 minutes or until liquid is reduced by half.
9. Stir in reserved stock and flour mix, allow sauce to thicken to desire thickness.
10. Add 1 Tbsp. Butter and capers, and allow butter to melt.
11. Add chicken to pan and cover with sauce.
12. Plant and spoon sauce on top. Top with parsley.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user IM-LUPE.
