Eat Smart  |  Posted 10.22.14

Chicken Picatta

Chicken Picatta

This elegant entrée gets tartness from lemons and a little zing from briny capers. Buying packaged "thin-sliced" boneless chicken breasts ensures uniform cooking time and provides just the right portion size.

For more acidity, add lemon juice, zest, or sliced lemons. For a herbal note, tops with chopped fresh Italian parsley.

Avoid using a nonstick skillet when making dishes that include a pan gravy, such as this one. When you deglaze the skillet by adding liquid, you'll incorporate flavor from the caramelized cooked chicken that has adhered to the pan.

To increase calories, add a few tablespoons of heavy cream to the sauce before returning the chicken to the pan.

4 Servings
Prep Time: 15 minutes or less
Total Time: 30 minutes or less


  • 1/2 cup all-purpose flour
  • salt and freshly ground black pepper
  • 1 lb boneless "thin-slicked" boneless, skinless chicken breasts or full-sized breasts pounded to even thickness
  • 2 Tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 cup reduced-sodium chicken broth
  • juice of 1 lemon
  • 2 Tbsp capers


  • On a plate, combine the flour and a sprinkle of sale and pepper. Lightly dredge the chicken in the flour.
  • In a large skillet over medium-high heat, add the oil. Sauté the garlic for 1 minute. Add the chicken and cook for 3 to 5 minutes per side, or until golden and just cooked through. Remove the chicken and set aside.
  • Add the broth and lemon juice to the skillet and bring to a boil. Boil until the sauce has reduced by about half, scraping up any browned bits clinging to the pan.
  • Return the chicken to the skillet, add the capers, and cook for 2 to 3 minutes, or until heated through. Season with salt and pepper.

Nutritional Information Per Serving: 225 Calories, 10g Total Fat, 8g Total Carbohydrate, 0g Dietary Fiber, 1g Sugars, 26g Protein, 310mg Sodium

Recipe from "What To Eat During Cancer Treatment" by The American Cancer Society.