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Nutrition Facts
Serving Size 1 (235g) Recipe makes 4 servings
Calories 289
Calories from Fat 72		(25%)
Amount Per Serving		%DV
	Total Fat 8.1g	12%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 73mg		24%
Sodium 869mg		36%
Potassium 467mg		13%
Total Carbohydrate 20.9g		6%
	Dietary Fiber 2.7g	10%
	Sugars 1.8g
Protein 29.3g		58%
detailed view... how is this calculated?

Bird's Chicken Piccata

Recipe #267283 | 20 min | 5 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: 2Bleu (Bird&Buddha)
Nov 21, 2007

Picatta has never been simpler to make. Using cubed chicken makes it easy, economical, and diner friendly. This recipe is great served over pasta along with some garlic bread for a wonderfully elegant dinner.

SERVES 4 (change servings and units)

Ingredients

1/2 cup flour
2 tablespoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
16 ounces boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon butter
1 tablespoon extra virgin olive oil
1/2 cup white wine
1/2 cup fat-free chicken broth
1/4 cup lemon juice
2 tablespoons capers
2 tablespoons fresh parsley, chopped
1 lemon, cut into wedges

Directions

1
Combine flour, garlic, salt, pepper, and paprika in a plastic grocery (or large ziplock) bag. Add chicken and shake to coat well. Set aside.
2
Heat butter and olive oil in a large skillet over med-high heat. Shake excess flour from chicken pieces and place in skillet and saute for about 5 minutes, until golden brown. Do not overcook. Remove chicken from pan, and set aside, covered to keep warm.
3
Remove all but 2 Tbsp of fat, retaining browned bits of breading. Stir wine and broth into pan drippings, deglazing the pan.
4
Add lemon juice, capers, and parsley. Return chicken to skillet, tossing to coat. Reduce heat to medium, and continue cooking until sauce thickens slightly and chicken is cooked thru. Serve immediately with fresh lemon wedges.

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Featured Reviews for This Recipe

From: Glori-B

On Oct 25, 2009

Dinner on the table in less than 30 minutes and tastes this GREAT?!?!? Worth a bazillion stars in my book, but since I can only enter 5, 5 it is! I too cut the garlic powder down to 1 tablespoon, but kept everything else the same. I might make a little extra sauce next time, just because it was so good. Thank you for posting, it was delish!

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From: Spade

On Oct 9, 2009

This dish was really good. I made it exactly as written and it turned out fantastic! I really enjoyed the chicken and how it was prepared. The only thing I would do next time is to half the amount of capers, since I am the only one who likes them I will make this again.

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From: Nasseh

On Jun 12, 2008

My recipe for Fast and Easy Paprika Potatoes went perfectly with this delicious chicken. It had a wonderful garlicky lemon flavor that played with your tastebuds. I cut the amount of garlic powder to 1 tbsp & it was plenty. I also used 1/4 cup flour & 1/4 cup bread crumbs & omitted the capers. Thanks 2Bleu for another great recipe...

3 people found this review helpful

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From: TeresaS

On Mar 19, 2008

I have never had picatta before. But this seemed like a dish DH an I would enjoy. All I can say is, this is so moist and tender with a burst of tartness that I am going to put this in not only my Pheasant cookbook (not many chicken recipes go in there) but also in my Top 20 2008 cookbook. A 10 star recipe for sure. Thanks 2Bleu for posting.

3 people found this review helpful

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