Sunday, September 18, 2011

Chicken Piccata

Here's another recipe from the Eat What You Love cookbook. I don't think I've ever had chicken picatta, but I picked it because I already had all of the ingredients on hand...even the capers (Kevin loves these). It actually turned out great and was super easy. The capers are optional, but they give the chicken a great taste. The nutritional serving for 1 chicken breast is 250 calories, 8g carbs, and 32 g proteins...Pair it with a veggie and salad, and it makes a great meal:)

You will need:

-4 boneless skinless chicken breasts

-1/4 cup all purpose-flour

-1 tbsp olive oil

-1/4 cup white wine (I used pino grigio, and had a glass myself)

-1/4 cup lemon juice (1 large lemon)

-1/2 cup reduced sodium chicken broth

-1 1/2 tbsp capers (optional)

-1 tbsp butter or margarine

-1/4 tsp chopped parsley

*Cover chicken breasts with plastic wrap and pound with a meat mallet until they are thin, about 1/4 inch thickness

*Dredge chicken breasts in flour

*Heat oil in a large non-stick skillet over med-high heat. Add chicken and cook for 2-3 minutes on each side, until well browned and barely cooked through. Transfer chicken to a plate and cover with foil to keep warm

*Pour the white wine, lemon juice, and chicken broth into the skillet, whisking the browned bits from the bottom of the pan. Add the capers, if you are using them. Keep whisking the sauce until it's slightly thickened.

*Add the chicken breasts back to the skillet and cook for an additional 2-3 minutes or until cooked through. Remove chicken and place on serving dish.

*Swirl the 1 tbsp butter into the remaining sauce. Pour the sauce over chicken and sprinkle with parsley.

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