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Chicken Picatta Caper

  Chicken breast halves 8 , skinned, boned
  All purpose flour 1⁄2 Cup (8 tbs)
  Paprika To Taste
  Corn oil/Margarine 2 Tablespoon
  Olive oil 1 Tablespoon
  Dry madeira/Sherry 4 Tablespoon
  Fresh lemon juice 3 Tablespoon
  Capers 4 Tablespoon
  Salt To Taste
  Pepper To Taste

With a meat mallet or heavy plate flatten chicken breasts between sheets of waxed paper.
In a bowl combine flour, salt, pepper and paprika.
Coat chicken with seasoned flour; shake off excess.
In a large skillet over medium heat melt margarine and olive oil.
Add chicken.
Saute over medium-high heat for 2 to 3 minutes on each side.
Remove chicken; drain on paper towel.
To the skillet add Madeira, stirring to deglaze.
Add lemon juice.
Cook until heated through.
Add chicken.
Heat to serving temperature.
On a heated serving plate arrange chicken.
Garnish with capers.

Recipe Summary

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2224 Calories from Fat 558

% Daily Value*

Total Fat 63 g96.7%

Saturated Fat 9.1 g45.7%

Trans Fat 0.4 g

Cholesterol 798.1 mg266%

Sodium 1782.9 mg74.3%

Total Carbohydrates 58 g19.3%

Dietary Fiber 2.3 g9.1%

Sugars 2 g

Protein 327 g653.4%

Vitamin A 16.5% Vitamin C 66.7%

Calcium 38.3% Iron 73.9%

*Based on a 2000 Calorie diet

Chicken Picatta Caper Recipe