Chicken Picatta by Sheila Marshall

Chicken Picatta.doc38.5 KB
1/2 cup Grated Parmesan Cheese
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup extra virgin olive oil
2 Tbs unsalted butter
2 cloves garlic - crushed
1 tsp. garlic powder
4 4 ounce boneless, skinless chicken breasts
1/2 cup low sodium chicken or vegetable broth
1 jar capers
1 lemon (juiced)


  1. Butterfly all chicken breast.
  2. Place Parmesan cheese, garlic powder, salt and pepper in a small brown paper bag.
  3. Add 1 chicken breast and shake to coat well. Take the coated chicken from the bag and repeat until all chicken has been coated.
  4. Put olive oil and butter in a 10 inch non-stick skillet over medium heat and add the garlic. As the garlic begins to turn brown, add the chicken and cook until browned on both sides.
  5. Remove the chicken to a plate and place in the warm oven.
  6. Add the chicken stock, lemon juice and capers to the pan and cook over medium heat, scraping the bottom of the pan until it is clean.
  7. Add the chicken back into the pan for about seven minutes, turning frequently. The sauce will thicken to a glaze.
  8. Plate chicken over pasta and top with the sauce and grated parmesan cheese.