Chicken Picatta
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
Introduction
from Bon Appetit via Epicurious.com from Bon Appetit via Epicurious.comNumber 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
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
