Garlicky Chicken Picatta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken breasts pan-fried until golden, then finished with a bright lemon-caper sauce and capers. The sauce is tangy and savory, complemented by fresh parsley. Traditionally served over spaghetti for an elegant weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 skinless and boneless chicken breasts (butterflied and then cut in half)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated parmesan
- 1/2 cup all purpose flour
- 1/4 teaspoon granulated garlic
- 2 tablespoons unsalted butter
- 3 tablespoon extra virgin olive oil
- 3/4 cup chicken stock
- 2 tablespoons of water
- 1-2 tablespoons minced garlic (depending on how garlicky you want it, I used 2)
- 1/4 cup capers
- 1/3 cup about the juice of 2 lemons lemon juice
- 1/4 - 1/2 teaspoon red pepper flakes
- 12 oz. of spaghetti (cooked according to package directions)
- 1/3 cup fresh parsley (chopped)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 913mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 646mg
- Calcium
- 66mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 913MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.