|
I never heard of chicken picatta but it sounds yummy and is not too complicated.
Chicken Picatta
4 - 6 boneless, skinless chicken breasts
One third cup Seasoned bread crumbs
One third cup Parmesan cheese, grated
One half tsp. salt
One half tsp. pepper
One quarter cup vegetable oil
Two thirds cup dry white wine
1 Tbsp. Worcestershire sauce
1 tsp. dried marjoram
2 Tbsp. lemon juice
One third cup fresh parsley, chopped
One quarter cup capers, drained
Place chicken breasts between two pieces of wax paper and pound with
a meat mallet until chicken is about one quarter inch thick. Mix
breadcrumbs, Parmesan cheese, and salt and pepper in a bag and place
chicken, one breast at a time, in the bag and shake to coat chicken.
Heat oil in a skillet and cook chicken until golden brown. Remove
chicken from skillet and place on paper towels to drain. Drain oil
from pan. Add wine, Worcestershire sauce and marjoram to skillet and
cook for a couple of minutes. Add lemon juice, parsley, capers and
stir. Place chicken on serving plates and pour sauce over chicken.
Serve with hot pasta.
The Skinny: Use fat-free chicken broth.
|