Suzanne's Chicken Picatta
Thin chicken cutlets browned with a flavorful, tangy sauce"Try adding some crushed or chopped can tomatoes. Do not drain the juice add it with this recipe. Also add chopped garlic, the kind you get in a jar from grocery store. Also a little more butter . I have made this from a different recipe and when you add the tomatoes and garlic if you use enough tomatoes it will make a sort of sauce that you can then serve over noodles. I use penne. You can also bread the chicken before you cook it." - ncqt
Yield: 4 Ready in 45 minutes
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Verified by stevemur
Suzanne's Chicken Picatta Preparation
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
This recipe lends itself to tableside preparation if you like to show off. Sometimes I use a bit of brandy in addition to the wine just to create some flames while deglazing thre pan.
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