Friday, August 20, 2010


Traditional chicken picatta is tasty and tender because it's covered in butter! Well, it was time to replace fat with flavor, so I reduced the butter, added garlic, and thickened the sauce to make this classic dish just as tasty as the original but friendlier to your waist line!

5 boneless, skinless chicken breasts (or 10 thin chicken cutlets)
1 cup flour plus 1 tbs
1/2 cup seasoned breadcrumbs
extra virgin olive oil
2 lemons, juiced
1 tbs. butter
1 clove garlic, minced
2 tbs. capers
2 tbs. chicken broth
salt and pepper

-if you are using chicken breasts, cut then lengthwise in half, so you have 2 thin cutlets or pound out the chicken breast until it is approximately 1/4"-1/2" thick, and cut into 2 equal pieces
-in a large flat bowl, mix 1 cup flour and breadcrumbs together with a pinch of salt and pepper to season
-once you have your cutlets ready, cover the chicken with the flour mixture, shake off excess and set aside
-in a large pan over medium-high heat, add 1 tbs olive oil
-once the oil is heated, place the cutlets in the pan (do not over crowd! do it in batches!)
-cook on each side for approximately 2-3 minutes or until golden brown (do not overcook, the cutlets are thin, and do not take long to cook)
-remove from pan when cooked through, keep in a low oven (200 degrees) in a casserole dish to keep warm while you finish cooking the rest of the chicken/meal
-when all the chicken is done cooking, reduce heat to medium low, melt 1 tbs butter with 1 tsp olive oil in the pan and add the garlic, cook for about 2-3 minutes
-whisk in 1 tbs flour, and cook for about 2 minutes while continually whisking
-add lemon juice and chicken broth, and whisk until smooth
-stir in capers, pour sauce over chicken before serving
-serve and enjoy!

serves 5

This recipe was developed as a healthier version of an italian classic.

-Try using the picatta sauce on top of a mild white fish, thin pork chops, or turkey and veal cutlets.
-Leftovers? Chop up the chicken, add some roasted veggies, and pour the extra picatta sauce on top of rice, cous cous, or orzo pasta.
-Want it dairy free? Skip the butter and use olive oil in its place.
-Make your own seasoned bread crumbs by adding some or all of these seasonings to plain breadcrumbs, 1/4 tsp each: garlic powder, onion powder, pepper, paprika, dried basil, dried oregano.
-Capers are optional; or give them a try in small amounts! Reduce the amount to 1 tbs, chop the capers into small pieces, then add them to the sauce.
-Serve the chicken with additional lemon wedges to add color to your plate and to add an extra fresh squirt of lemon juice before eating.
-Mix up the flavor by adding some chopped sundried tomatoes, artichoke hearts, mushrooms, or chopped spinach to the picatta sauce.
-Try out a whole meal! Complete the picatta with my mushroom risotto and roasted broccoli.

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