Chicken Picatta
pstrongServes 2/strong/p
h3Notes from the Chef/h3
pYou have seen this recipe on dozens of restaurant menus over the years. It is so simple to prepare, and the ingredients are readily available. It makes a great dinner for guests but is simple enough for any day./p
h3Ingredients/h3
ul
li1 - 2 cloves garlic, grated (or 1 tsp powdered)/li
li1 small shallot, minced (or 1 tsp powdered) OR 2 scallions, minced/li
li¼ tsp black pepper/li
li¼ cup low-sodium chicken stock or broth/li
li½ tsp Dijon mustard/li
li2 tbsp olive oil/li
liJuice and zest of 1 lemon/li
li2 skinless, boneless chicken breasts/li
li2 tbsp flour (optional)/li
li¼ cup dry white wine (or substitute with chicken stock/broth)/li
li2 tbsp capers, drained/li
/ul
h3Preparation/h3
ol
liIn a bowl, combine first six ingredients and lemon zest (not juice)./li
liPlace chicken breasts between two sheets of waxed paper or plastic wrap. Using a rolling pin or heavy frying pan, pound slightly to an even 1/2-inch thickness./li
liAdd chicken breasts to liquid mixture, cover and marinate for at least one hour (up to overnight)./li
liDry chicken with paper towels, reserving marinade. Dredge chicken in flour (optional)./li
liCook chicken in olive oil over medium heat until light brown on each side and cooked through (about 6 minutes per side). Remove from pan and cover with foil to keep warm./li
liPour marinade, wine and lemon juice into the pan and, over high heat, reduce by half. Add capers. Spoon sauce over chicken and serve./li
/ol
h3Nutrition Information/h3
ul
liNet carbohydrates: 0g (5g with flour)/li
/ul
pciteRecipe from a href="http://www.thedecadentdiabetic.com/"Ward Alper, the Decadent Diabetic/a./cite/p
p class="small-note"In the event you find this recipe inappropriate for diabetics, please a href="http://www.informationaboutdiabetes.com/ content/main/about-contact"contact us/a and we will review your suggestions./p
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