Chicken Picatta Recipe

Name: Chicken Picatta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 1 pound chicken scaloppini (about 4 ounces each); Kosher salt and freshly ground black pepper; 1 tablespoon plus 1 teaspoon all-purpose flour, divided; 3 teaspoons extra-virgin olive oil; 2 garlic cloves, finely chopped; 1/2 cup low-sodium chicken broth; Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice; 1 teaspoon white wine vinegar; 2 tablespoons chopped fresh parsley, plus more for garnish; 1 tablespoon capers, drained and rinsed; 1 tablespoon unsalted butter; Baby arugula for garnish; Whole-wheat angel hair pasta or roasted potatoes, for serving

Servings: persons

Ingredients
1 pound chicken scaloppini (about 4 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil
2 garlic cloves, finely chopped
1/2 cup low-sodium chicken broth
Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
1 teaspoon white wine vinegar
2 tablespoons chopped fresh parsley, plus more for garnish
1 tablespoon capers, drained and rinsed
1 tablespoon unsalted butter
Baby arugula for garnish
Whole-wheat angel hair pasta or roasted potatoes, for serving

1
Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
2
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
3
Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
4
Serve chicken with the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken. Serve with pasta or potatoes as desired.
5
Per serving (does not include arugula or pasta/potatoes for serving): Calories: 207; Total Fat: 9.5 grams; Saturated Fat: 3 grams; Protein: 25 grams; Total carbohydrates: 4 grams; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 73 milligrams; Sodium: 268 milligrams

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Ingredients, 1 pound chicken scaloppini (about 4 ounces each), Kosher salt and freshly ground black pepper, 1 tablespoon plus 1 teaspoon all-purpose flour, divided, and more.

Yes, Chicken Picatta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Picatta

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