Chicken Picatta

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40837 users rated this recipe an average rating of 3.0
  • Makes: 4 servings
  • Yields: 1 chicken portion and 3 tablespoons caper mixture per serving
  • Start to Finish: 25 mins
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Chicken Picatta
Ingredients
2
8 ounces skinless, boneless chicken breasts, cut in half horizontally
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1
tablespoon butter
2
cloves garlic, minced
1/2
cup reduced-sodium chicken broth
1
medium lemon, thinly sliced
2
tablespoons capers
1
tablespoon snipped fresh parsley
Directions
  1. Place each chicken breast portion between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap. Sprinkle chicken with salt and pepper.
  2. In a large skillet melt butter over medium-high heat. Add chicken; cook for 6 to 8 minutes or until browned and no longer pink in center, turning once halfway through cooking. Remove chicken from skillet; set aside.
  3. Add garlic to the hot skillet; cook for 30 seconds to 1 minute or until lightly browned. Add chicken broth to skillet, scraping up any browned bits from the bottom of the skillet. Bring to boiling. Add lemon slices and capers. Cover; reduce heat to low. Cook for 4 to 5 minutes or until lemon slices are softened and releasing their juice. Return chicken to skillet; heat through.
  4. To serve, spoon caper mixture over chicken. Sprinkle with fresh parsley.
Nutrition Facts (Chicken Picatta)
    Per serving:
  • 161 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 1 g monounsatured fat),
  • 73 mg chol.,
  • 440 mg sodium,
  • 4 g carb.,
  • 2 g fiber,
  • 1 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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