Low-Fat Chicken Picatta
Chicken breasts pounded thin, lightly breaded and sautéed, served with a sauce
of wine, lemon, capers and green peppercorns.
4 Chicken 1/2 breasts boneless, skinless
1/2 cup Bread Crumbs
1 tbsp. Paprika
Salt and Pepper, to taste
4 tbsp. Olive Oil
3 tbsp Lemon Juice
1/4 cup Chicken Broth
1/4 cup White Wine
10 Green Peppercorns (in brine)
2 tsp. Capers
3 tbsp. Parsley, chopped
Pound the chicken breasts flat, between 2 sheets of waxed paper.
Combine the bread crumbs, paprika, and some salt and pepper. Sprinkle both sides
of the chicken breasts with the crumb mixture.
Heat up a non-stick skillet over medium heat, add 2 tbsp. of olive oil. Fry the
chicken breasts in two batches adding the second 2 tbsp. of oil between batches.
Remove chicken to a platter and keep warm. Pour out any remaining oil. Pour in
the white wine and deglaze the pan. Turn heat to medium, add the broth and
reduce by half.
Add lemon juice and the green peppercorns. Boil for 2 minutes. Put chicken back
in the skillet, add the capers and spoon the sauce over the chicken. Serve
chicken with the sauce poured over it. Sprinkle with the parsley.