Chicken Picatta
Serves: 4
 
Ingredients
  • 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)
Instructions
  1. 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.
  2. In a shallow dish (or plastic bag), combine flour and garlic powder. Mix well.
  3. Add chicken, turn and coat. Remove chicken from flour mixture and shake off excess flour.
  4. Heat a heavy pan over medium-high heat for a minute. Add the olive oil and heat for another 30 seconds.
  5. 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.
  6. Add the butter to the pan and let it heat until it turns foamy.
  7. 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.
  8. 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.
  9. Return the onion to the pan and heat it through, adding a small amount of oil or butter if needed.
  10. 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.
  11. Remove the chicken breasts.
  12. If desired, add a little more lemon juice to the sauce. Serve the chicken, covering each piece with sauce.
Nutrition Information
Serving size: 4 oz. Sodium: 62 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/chicken-picatta/