Chicken Picatta

Alicia Calvo, MPH, RDN, CDCES, CEDRD

A classic Italian dish made with lemon, butter, wine, and capers.

Prep Time: 15min | Cook Time: 25min | Total Time: 40min | Yield: 3-4

Ingredients

• 1 pound chicken breast, thinly sliced

• 1 Tbsp. butter

• 1 tsp. olive oil

• 2 Tbsp. flour

• ½ tsp. black pepper

• ½ tsp. salt

• ⅛ cup fresh lemon juice

• 3 Tbsp. white wine

• ⅛ cup fresh parsley, chopped

• 2 Tbsp. capers (in jar in the pickle section of market)

Instructions:

1. Heat butter and olive oil in a sauté pan on low heat.

2. Place flour, pepper, and salt in a large plastic bag. Add chicken breast slices and shake to lightly coat with flour.

3. Turn up heat to medium under sauté pan and add chicken slices. Cook for 3 – 4 minutes on each side until lightly browned.

4. Remove chicken breast slices from pan and place on a plate.

5. Turn heat to low under the sauté pan.

6. Add lemon juice, wine, parsley, and capers to pan. Stir until sauce begins to boil.

7. Add chicken slices to sauce and continue to cook 3 minutes, coating each piece with lemon sauce.

8. Garnish with fresh lemon slices.

9. Serve with pasta tossed in olive oil and sprinkled with fresh parsley and roasted green beans.

---

Nutriton Facts:

Serving Size: 4-5 oz.

Calories: 300

Total Fat: 16 g

Protein: 28 g

Equivalents:

4-5 lean proteins