Chicken Picatta

Name: Chicken Picatta
Ingredients: Ingredients; 1 pound chicken scaloppini (about 4 ounces each); Kosher salt and freshly ground black pepper; 1 tablespoon plus 1 teaspoon all-purpose flour, divided; 3 teaspoons extra-virgin olive oil; 2 garlic cloves, finely chopped; 1/2 cup low-sodium chicken broth; Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice; 1 teaspoon white wine vinegar; 2 tablespoons chopped fresh parsley, plus more for garnish; 1 tablespoon capers, drained and rinsed; 1 tablespoon unsalted butter; Baby arugula for garnish; Whole-wheat angel hair pasta or roasted potatoes, for serving

14 ingredients

1 steps

Ingredients

Ingredients
1 pound chicken scaloppini (about 4 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil
2 garlic cloves, finely chopped
1/2 cup low-sodium chicken broth
Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
1 teaspoon white wine vinegar
2 tablespoons chopped fresh parsley, plus more for garnish
1 tablespoon capers, drained and rinsed
1 tablespoon unsalted butter
Baby arugula for garnish
Whole-wheat angel hair pasta or roasted potatoes, for serving

Directions

1

{"0":"Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.","2":"Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.","4":"Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.","6":"Serve chicken with the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken. Serve with pasta or potatoes as desired.","8":"Per serving (does not include arugula or pasta\/potatoes for serving): Calories: 207; Total Fat: 9.5 grams; Saturated Fat: 3 grams; Protein: 25 grams; Total carbohydrates: 4 grams; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 73 milligrams; Sodium: 268 milligrams"}