Chicken Picata Plain

Chicken Piccata (Plain)

You’ll Need:

4 skinless, boneless chicken breasts
1/3 c. flour
2 c. chicken broth
1/2 c. white wine
1/3 c. chopped fresh parsley
2 tsp. butter
2 garlic cloves, minced
2 tbsp. lemon juice
1/4 tsp. fresh lemon zest
1/2 tsp. onion powder
1 tsp. salt
1/2 tsp. pepper

How To:

In a small bowl, whisk 5 teaspoons flour and the broth, until smooth. Place the remaining flour in a shallow dish.

Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour.

Spray a large skillet with non-fat cooking spray and set at medium high heat.

Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side, covered. Transfer to a plate; cover and keep warm.

Spray skillet again. Add garlic, lemon zest, and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the broth-flour mixture, lemon juice, onion powder, and salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes. Stir in parsley. Serve over chicken.

Makes: 4 servings

Prep Time: 10 minutes
Chill Time: n/a
Cook Time: 20 minutes
Calories: 238

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