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Chicken Picatta

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Chicken Picatta Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
260
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
3g
13%
Trans Fat
0g
Cholesterol
105mg
35%
Sodium
690mg
29%
Total Carbohydrates
3g
1%
Dietary Fiber
1g
4%
Sugars
1g
Protein
40g
Calcium
16mg
2%

Number of servings: 4

Calories per serving: 260

Preparation time: 15 min

Total time: 45 min

Ingredients

112 lbs thin sliced chicken breast cutlets

34 tsp salt

12 tsp pepper

1 TBS olive oil

1 garlic clove, minced

1 cup chicken broth

14 cup white wine

1 lemon, thinly sliced

12 cup lemon juice

2 TBS capers

14 cup fresh parsley, chopped

1 TBS unsalted butter

Directions

1. Preheat oven to 350 degrees F.

2. Season chicken breasts with 12 tsp salt and 14 tsp pepper. Add 1 tablespoon oil to pan over medium-high heat. Once oil is hot, add 2-3 chicken breasts (do not overcrowd pan; work in batches instead). Once golden brown on one side, flip chicken to other side and continue cooking until both sides are equally golden brown. Remove chicken breasts from pan and place into oven-safe baking dish off heat. Repeat with remaining chicken breast pieces until all are golden brown and resting in baking dish.

3. Once all of the chicken has been sautéed and placed into baking dish, lower pan heat to medium and add garlic to remaining oil. Cook for 30 seconds and then add chicken broth, white wine, and lemon juice, stirring and scraping up brown bits from bottom of pan. Increase heat slightly so it simmers and sauce reduces slightly, thickening, about 5 minutes. Add lemon slices, capers, butter, 14 tsp salt and 14 tsp pepper to sauce.

4. Pour pan sauce over chicken breasts that have been resting in baking dish. Cover pan with aluminum foil and bake in oven for 15 minutes.

5. Remove from oven and garnish with fresh parsley before serving.

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