Chicken Picata
by klegault1962
Light, easy version of chicken picata
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INGREDIENTS
- 1.5 pounds Chicken breasts boneless and skinless ; Cut into one inch cubes
- 1 large lemon
- 3 cloves Shallots ; minced
- 12 ounces Dry white wine
- Extra virgin olive oil
- Capers
- 1/4 cup All purpose flour
- 1/2 pound linguine pasta
INSTRUCTIONS
Cut chicken into one inch cubes. Put chicken in bowl and add flour and mix to evenly cover chicken with flour.
Heat olive oil in pan and cook chicken until lightly browned on outside and cooked. Meanwhile, squeeze juice from lemon and set aside. When chicken is almost cooked through, add shallots and cook until softened. Add lemon juice, white wine and more olive oil. Let return to simmer, then cover and simmer on low.
Boil pasta while chicken simmers. When pasta is cooked and drained, add capers to chicken and sauce. Heat for 30-60 seconds then take off heat and serve with pasta.
If you want to make the sauce a little richer, add a tablespoon of butter and as it melts stir into sauce.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (353g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 518 | ||
| Calories from Fat: 43 (8%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.7g | 6 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 1.8g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 98.7mg | 30 % | |
| Sodium 140.9mg | 5 % | |
| Potassium 680.9mg | 18 % | |
| Total Carbohydrate 54g | 16 % | |
| Dietary Fiber 3.3g | 13 % | |
| Sugars, other 50.7g | ||
| Protein 48g | 69 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 518
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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