Chicken Picatta
- 4 boneless, skinless check breast filets, about 4 oz each
- 1 large onion, chopped
- ¼ tsp garlic powder
- ½ tsp Mrs Dash Original
- 2 Tbsp olive oil
- ½ cup all-purpose flour
- 2 Tbsp unsalted butter
- ½ cup dry sherry
- ¼ cup lemon juice (or juice of 1 lemon)
- 2 Tbsp capers (optional)
- 1 cup no-salt chicken broth
- 2 Tbsp Italian Parsley, finely chopped (or 3 tsp dried parsley flakes)
- 8 oz canned artichoke hearts or chopped mushrooms (optional)
- Place each piece of chicken in a zip-lock bag or between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until ¼ inch thick.
- In a shallow dish (or plastic bag), combine flour and garlic powder. Mix well.
- Add chicken, turn and coat. Remove chicken from flour mixture and shake off excess flour.
- Heat a heavy pan over medium-high heat for a minute. Add the olive oil and heat for another 30 seconds.
- Add the onion to the pan and sauté until the onion is slightly translucent, about 3 minutes. Remove the onion from the pan and set it aside.
- Add the butter to the pan and let it heat until it turns foamy.
- Dredge both sides of the chicken breast filets in the flour & garlic mixture. Shake off any excess flour and add them, one at a time, to the hot pan. Cook 2 to 3 minutes per side or until they are nicely browned. Remove them from the pan and set aside on a plate, covered with foil.
- Add the stock or broth, sherry, lemon juice (and optional capers or mushrooms if desired) to the pan and scrape off any bits from the bottom of the pan.
- Return the onion to the pan and heat it through, adding a small amount of oil or butter if needed.
- Return the chicken to the pan and bring the liquid to a boil. Lower heat to a simmer and cook for about 4 minutes or until the mixture has reduced by about one-third. Add the chopped parsley (and optional artichoke hearts or mushroom slices, if desired) the last 2 minutes of the cooking.
- Remove the chicken breasts.
- If desired, add a little more lemon juice to the sauce. Serve the chicken, covering each piece with sauce.
Serving size: 4 oz. Sodium: 62 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/chicken-picatta/
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