Chicken Picatta

Chicken Picatta
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 216.6
  • Total Fat: 9.4 g
  • Cholesterol: 66.9 mg
  • Sodium: 556.6 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 0.6 g
  • Protein: 24.1 g

View full nutritional breakdown of Chicken Picatta calories by ingredient
Submitted by:

Introduction

from Bon Appetit via Epicurious.com from Bon Appetit via Epicurious.com
Number of Servings: 8

Ingredients

    32 oz Boneless/skinless Chicken Breast (publix sv size 4 oz)
    3 tbsp Butter, salted
    .50 cup Flour - Gold medal all purpose flour
    2 tbsp Extra Virgin Olive Oil
    3 oz Barefoot Pinot Grigio
    1 serving Lemon, fresh squeezed, juice of one whole lemon
    .5 cup (8 fl oz) Chicken Broth
    8 tbsp, drained Capers, canned
    .25 cup Parsley

Directions

Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

Serving Size: Makes 8 4-oz. servings

Rate This Recipe