OMG This Chicken Picatta is SOOO Delicious...it's low carb, so easy and quick, who knew! Posted on 13 Mar 15:23 , 1 comment
OMG I am so obsessed with this recipe. I told my husband I don't understand how it is so good. It's so good it's left me speechless...I'm not kidding
Anyways you get the picture, it's really good! We went out to dinner a couple of weeks ago and I ordered Chicken Picatta and it was really good. So I decided I needed to learn how to make it. So here is the recipe I came up with...
6 Chicken Tenderloins
2 Tbl. Olive Oil
1 Tbl. butter
1 Tablespoon minced garlic
1 1/4 cups Chicken Broth
1 1/2 tsp. cornstarch (make a slurry with cornstarch and 1/4 cup water and stir)
2 Tbl. fresh lemon juice
1/4 cup Heavy cream
2 Tbl. capers, (rinsed, they are optional but add them they are so good)
First I put the chicken tenderloins in a baggie and hit them with my rolling pin to flatten out. I don't have a meat pounder so this is the next best thing and it works great. If you have a meat pounder you can use that!
Once they are flattened out I put them on a baking sheet lined with paper towels. And I pat the top side with another paper towel to dry off. Salt & Pepper both sides.
Now in a skillet add 2 Tbl. Olive Oil and 1 Tbl. butter and melt.
Once melted add chicken into pan and brown on both sides about 5 minutes each side. Internal temp should be 165.
While that is cooking you can get your other ingredients ready.
I might be a little late to the party but I just recently got this super handy kitchen tool that peels your garlic cloves. I hate peeling garlic and this thing works great!! It's that little yellow silicon sleeve.You put your garlic cloves in there and rub with your hand and Voila they come out peeled! I got mine at Sur La Table (gift card for Christmas) Here is something similar on Amazon.
So I peel and press my garlic, squeeze my lemons, rinse my capers and measure out my cream.
These are what the capers look like. They're in a small jar and in the same aisle as olives.
Ok, now the chicken is brown on both sides and registers 165 internal temp.
Remove from pan and put into an oven safe dish. Cover with foil and put in the oven to keep warm.
Now if there is no oil left in your pan add 1 tbl. butter to your skillet and add the 1 tbl. of minced garlic and sautee for 30 secs to 1 minute.
Add 1 1/2 cups chicken broth and stir. Be sure to scrape up all those brown bits. Let simmer and reduce by half.
While your waiting for the sauce to reduce, go put some asparagus on the stove. It will be done or close to done by the time you're finished with the sauce.
Back to the sauce...
This part goes quickly so have all the ingredients close at hand.
Once reduced add lemon juice and corn starch slurry and stir. It will thicken quickly so keep stirring.
Then add your cream and stir until it's all incorporated.
Throw in the capers
Sauce is done. Now spoon sauce over your chicken and get your asparagus out of the pan.
Dinner is served!
p.s. I now always double this recipe because...well just because!!
Here's the nutrition info per one tenderloin:
Fat 11 g