Suzanne's Chicken Picatta

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Thin chicken cutlets browned with a flavorful, tangy sauce

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Suzanne's Chicken Picatta Ingredients

2 Medium chicken breasts Skinless; boneless	1/4 cup White wine
1/4 teaspoon kosher salt - to taste	2 tablespoons Capers
1/2 teaspoon Black pepper - fresh ground	2 teaspoons Lemon Juice
2 tablespoons Olive oil EVOO	1 tablespoon Butter

Instructions for Suzanne's Chicken Picatta

Directions: Rinse the chicken and pat dry. Slice the breast in half through the middle. Place each slice between two layers of plastic wrap and pound until 1/4 " thick. Season each piece with salt and pepper.

Place the olive oil into a skillet and heat over medium flame. Add the chicken breasts and brown for 2 minutes on each side. Set aside in a warm oven.

To make the sauce, reheat the skillet over medium heat. Add the wine and reduce for 2 minutes, stirring constantly to scrape brown bits off bottom. Stir in capers and lemon juice. Remove from heat and add the butter, stirring until melted. Add salt and pepper to taste. Pour sauce over chicken and serve

Each (1/2 breast) serving contains an estimated:
Cals: 156, FatCals: 93, TotFat: 10g
SatFat: 3g, PolyFat: 1g, MonoFat: 6g
Chol: 39mg, Na: 340mg, K: 157mg
TotCarbs: 1g, Fiber: 0g, Sugars: 0g
NetCarbs: 1g, Protein: 13g

Main Ingredient: ChickenCuisine: American

Ingredient Insight - look inside this recipe

Butter

Caper

Chicken Breast

Kosher Salt

Lemon

Olive Oil

White Wine

Low Sugar Diabetic Atkins-Friendly Low Carb Low Fat Saute Quick Simple - Easy Chicken Main Dish Brunch American Dinner

for flavor and categorization

Wonderfully tangy! Quick and easy to prepare! Throw over linguine and add a side of steamed asparagus!

acinhi
on Oct 15 2006 1:18AM

[I made edits to this recipe.]

promfh
on Feb 11 2006 11:54AM

To Dana's question -- Chicken broth (with the lemon juice) could probably be used in place of the wine if you're looking for a non-alcoholic alternative.