Chicken PiccataUser Submitted Recipe
4 skinless breast halves boneless
1/3 C all-purpose flour
1/2 t finely grated lemon zest
1/2 t onion powder
1/2 t garlic powder
1 T Olive Oil
1/4 C fresh lemon juice
1/2 C dry white wine
1/2 C fat-free chicken broth
1 can (14-ounce) artichoke hearts, quartered
1/4 C drained capers
2 t arrowroot (or cornstarch)
Place chicken in zip-lock bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with lemon zest. Then salt and black pepper the chicken.
In a plastic bag, combine flour, onion powder, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through.
Mix arrowroot with 3 t of water in a small bowl. Add to sauce. Stir until thickened.
Add artichoke hearts and capers and simmer 1 minute to heat through
* Note - for gluten-free sub the flour for arrowroot and buy gluten-free pasta
no nutrition information available
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