Chicken Picatta – Bariatric Recipes

 


Sounds fancy but this is a simple, yet flavorful dish! Feels impressive, especially for the amount of work you put in. My favorite kind of meal!

Tip: by browning the chicken then placing in the oven, the moisture in this chicken is sealed in. It’s hard to get a chicken that doesn’t taste too dry! This was delicious! Be sure to follow those steps closely.

Chicken Picatta - Bariatric Recipes

Course: Main Dish

Cuisine: Italian

Servings: 4 servings

Calories: 188kcal

Author: Steph Wagner

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Ingredients

• ▢ 4 boneless, skinless chicken breasts
• ▢ 1/4 tsp each salt and pepper
• ▢ 1/2 cup grated parmesan cheese
• ▢ olive oil spray
• ▢ butter spray
• ▢ 2 lemons, 1 thinly sliced, 1 juiced
• ▢ 4 cloves garlic, minced
• ▢ 3 tbsp capers *optional
• ▢ 1/2 cup chicken broth

Instructions

• ▢
  Split and butter fly the chicken (cut it in half horizontally and open like a book.) Turn the oven to 250 F and place a platter or large dinner plate in the oven to heat.
• ▢
  Heat a large skillet over medium heat. Season the chicken with salt and pepper and "dredge" (or coat) in parmesan cheese. Spray skillet with olive oil. Working in batches, brown the chicken lightly on each side, spray again with oil as needed. Transfer to warmed platter in the oven while finishing the other chicken and the sauce.
• ▢
  Spray the pan with butter spray (about 5 or so sprays). Add the lemon slices and lightly brown. Add the garlic and stir 1 minute. Add the capers if using. Deglaze the pan with chicken broth and add the juice of the other lemon.
• ▢
  Slide the chicken back into the pan and coat with the sauce. Serve with sauce drizzled on top.

Nutrition

Serving: 3oz | Calories: 188kcal | Carbohydrates: 1g | Protein: 32g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 743mg | Potassium: 546mg | Fiber: 2g | Sugar: 2g | Vitamin A: 163IU | Vitamin C: 33mg | Calcium: 168mg | Iron: 1mg