Citrus Chicken, in this case a version of chicken picatta, comes out delicate and delicious that will please even the pickiest palate.

citrus chickenPrep Time: 25 min
Cook Time: 15 min
Ready In: 40 min

Servings: 4

Ingredients
1 lb Chicken Breast, whole skinless and boneless, cut in 4 (4 oz) pieces
¾ cup fat-free, reduced sodium Chicken Broth
3 tbsp Lime Juice
2 tsp Sugar
2 tsp minced Shallots
2 tsp Extra-virgin Olive Oil
1 tsp Cornstarch
1 tbsp Cold Water
1 tbsp Chilled Butter, cut in tiny pieces
Salt and freshly Ground Black Pepper
3 cups baby Arugula leaves
3 cups baby Spinach

Directions
Place one piece of the chicken breast between 2 sheets plastic wrap or wax paper. Using a meat pounder, mallet, or small, heavy frying pan, pound the chicken until it is evenly 1/4-inch thick. Repeat with remaining chicken pieces.
In a measuring cup, combine the broth, lime juice, sugar, and shallots, and set aside.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook 3 minutes. Turn, and cook until chicken is white in the center, 2-3 minutes. Transfer the chicken to a plate, cover loosely with foil, and set aside.
Pour the broth mixture into the pan, scraping with a wooden spatula to gather up any browned bits. In a small bowl, dissolve the cornstarch in the cold water and add to the pan. When the sauce boils and turns clear, 1-2 minutes, remove pan from the heat and whisk in the butter. Season to taste with salt and pepper.
In a large bowl, toss together the arugula and spinach leaves. Divide them among four dinner plates. Slice each chicken breast across the grain and at an angle. Arrange one sliced breast on top of the greens on each plate. Spoon over the sauce. Serve immediately, accompanied by cooked brown rice, if desired.

Tips & Notes
Cookbooks explain that pounding chicken to an even thickness would prevent overcooked thin parts and pink thick parts. If you have resisted pounding chicken cutlets, it is worth the effort. Besides helping the chicken cook evenly, pounding tenderizes it. This helps cutlets come out as delicate in this Citrus Chicken, my version of picatta, as they are when served in the most exclusive restaurants. If you do not have a mallet or the round and short-handled metal implement called a meat pounder, using a small heavy frying pan works nicely.

Nutritional Info Per Serving
Calories: 195
Total Fat: 7g
Saturated Fat: 3g
Carbohydrate: 5g
Protein: 28g
Dietary Fiber: less than 1g
Sodium: 194mg

Source: AICR

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Filed under: Recipes for Diabetics

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