Fairly simple, very light and delicious. The one thing my mom always asks me to make when I'm home.

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Name: Chicken Picatta
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 1 1/2 lb chicken cutlets; 1/4 c Flour; 1 tbsp Mrs. Dash (garlic and herb); salt and pepper ground; 2 tbsp Butter; 2 tbsp olive oil; 1/3 c capers (rinsed); 2 lemons (1 juiced 1 thinly sliced); 1 can chicken broth; Parsley for garnish

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INGREDIENTS

1 1/2 lb chicken cutlets
1/4 c Flour
1 tbsp Mrs. Dash ; (garlic and herb)
salt and pepper ; ground
2 tbsp Butter
2 tbsp olive oil
1/3 c capers ; (rinsed)
2 lemons ; (1 juiced 1 thinly sliced)
1 can chicken broth
Parsley ; for garnish

INSTRUCTIONS

Mix the flour and Mrs. Dash in a shallow bowl. Lightly dredge (you don't want the flour to be caked on) the chicken and place it on a plate. Season with salt and pepper.

Heat the olive oil and butter in a large skillet (I prefer non-stick) over medium to medium-high heat. Brown the chicken on either side. Once the chicken is nearly cooked through, place it in a covered pan in a warm oven.

Add the lemon juice, capers, and chicken broth to the skillet. Scrape the brown bits from the chicken into the sauce. Bring to the beginnings of a boil. Add the chicken back into the sauce and place the sliced lemon over top.

Serve either with pasta, parmesean mashed potatoes, or (for a Southern twist) stone-ground grits. Roasted asparagus or sauteed green beans complement nicely for a veggie.

NOTES

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Chicken Picatta

1 1/2 lb chicken cutlets
1/4 c Flour
1 tbsp Mrs. Dash (garlic and herb)
 salt and pepper ground
2 tbsp Butter
2 tbsp olive oil
1/3 c capers (rinsed)
2 lemons (1 juiced 1 thinly sliced)
1 can chicken broth
 Parsley for garnish

Mix the flour and Mrs. Dash in a shallow bowl.  Lightly dredge (you don't want the flour to be caked on) the chicken and place it on a plate.  Season with salt and pepper.
Heat the olive oil and butter in a large skillet (I prefer non-stick) over medium to medium-high heat.  Brown the chicken on either side.  Once the chicken is nearly cooked through, place it in a covered pan in a warm oven.
Add the lemon juice, capers, and chicken broth to the skillet.  Scrape the brown bits from the chicken into the sauce.  Bring to the beginnings of a boil.  Add the chicken back into the sauce and place the sliced lemon over top.

Serve either with pasta, parmesean mashed potatoes, or (for a Southern twist) stone-ground grits.  Roasted asparagus or sauteed green beans complement nicely for a veggie.

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Nutrition

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Serving Size: 1 Serving (182g)
Recipe Makes: 6

Calories: 257
Calories from Fat: 172 (67%)

Amt Per Serving		% DV

	Total Fat 19.1g	25 %
	Saturated Fat 6.1g	30 %
	Monounsaturated Fat 8.6g
	Polyunsanturated Fat 2.9g
Cholesterol 61.9mg		19 %
Sodium 665.7mg		23 %
Potassium 218.9mg		6 %
Total Carbohydrate 9.4g		3 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 7.1g
Protein 14.6g		21 %
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: 257

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