During the summer, when I have more time (and all of the utensils I actually need to make a meal)I enjoy cooking. This recipe is one I saved from this summer for chicken picatta, and it turned out pretty well if I do say so myself. A note on the capers- I think they add a lot of flavor to the dish, but they aren't by any means necessary. They're also kind of expensive and don't have too many uses in the stuff I make, but if you have them available I'd use them. Also, you should try using the plastic wrap like it suggests, but know that most meat tenderizers will rip right through them after a few whacks and you may have to change the wrap before you get the right thickness. Now I'm hungry . . .
In this low-carbohydrate dish, two simple ingredients, garlic and lemon, combine for a bold flavor.
Ingredients:
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless skinless chicken breasts (4 ounces each)
2 teaspoons olive oil
1 teaspoon butter
2 cloves garlic, minced
3/4 cup fat-free reduced-sodium chicken broth
1 tablespoon fresh lemon juice
2 tablespoons chopped Italian parsley
1 tablespoon drained capers
Preparation:
1.
Combine flour, salt and pepper in shallow pie plate. Reserve 1 tablespoon of flour mixture.
2.
Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound chicken to 1/2-inch thickness. Coat chicken in flour mixture, shaking off excess.
3.
Heat oil and butter in large nonstick skillet over medium heat until butter is melted. Cook chicken 4 to 5 minutes per side or until no longer pink in center. Transfer to serving platter and cover loosely with foil.
4.
Add garlic to same skillet; cook and stir over medium heat 1 minute. Add reserved flour mixture; cook and stir 1 minute. Add broth and lemon juice; cook 2 minutes, stirring frequently, until sauce thickens. Stir in parsley and capers; spoon sauce over chicken.
