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  • Chicken Picatta

    1 vote
    Chicken Picatta
    Servings: 4
    by Chef Smith
    226 recipes
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    Ingredients

    • 3 tablespoons all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 4 boneless skinless chicken breasts (4 ounces each)
    • 2 teaspoons olive oil
    • 1 teaspoon butter
    • 2 cloves garlic, minced
    • 3/4 cup fat-free reduced-sodium chicken broth
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons chopped Italian parsley
    • 1 tablespoon drained capers

    Directions

    1. Combine flour, salt and pepper in shallow pie plate. Reserve 1 tablespoon of flour mixture.
    2. Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound chicken to 1/2-inch thickness.
    3. Coat chicken in flour mixture, shaking off excess.
    4. Heat oil and butter in large nonstick skillet over medium heat until butter is melted. Cook chicken 4 to 5 minutes per side or until no longer pink in center. Transfer to serving platter and cover loosely with foil.
    5. Add garlic to same skillet; cook and stir over medium heat 1 minute. Add reserved flour mixture; cook and stir 1 minute.
    6. Add broth and lemon juice; cook 2 minutes, stirring frequently, until sauce thickens.
    7. Stir in parsley and capers; spoon sauce over chicken.

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