Wednesday, January 14, 2009

Chicken Picatta with Pine Nut & Cranberry Couscous

This is one of our staple recipes. Chicken Picatta is relatively easy to make and pretty low in points. Recipe is from Favorite Brand Names Low-Carb Recipes cookbook.

Chicken Picatta (serves 2)
2 4 oz. pieces of boneless skinless chicken breast
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. black pepper
2 tsp. olive oil
1 tsp. butter
2 cloves garlic, minced
3/4 c. fat free, low sodium chicken broth
1 Tbsp. fresh lemon juice
1 Tbsp. drained capers
2-3 button mushrooms, roughly chopped
1 Tbsp. corn starch

Combine flour, salt and pepper in a shallow pie plate.

Place chicken between two sheets of plastic wrap or wax paper and pound to 1/2 inch thickness. Dredge chicken in the flour mixture.

Heat oil and butter in nonstick skillet. Once melted, add chicken. Cook 4-5 minutes per side or until chicken is cooked through. Transfer to serving platter and set aside.

Combine corn starch with 2 Tbsp. COLD water and set aside.

Add garlic to same skillet. Cook and stir over medium heat for 1 minute. Add broth and lemon juice, stirring frequently. Add capers and mushrooms and continue simmering for 1-2 minutes. Add cornstarch mixture and stir constanly while sauce thickens. Spoon mixture over chicken and serve immediately.

WW Points per serving: 6 points

Pine Nut & Cranberry Cousous

1/2 package of couscous, prepared with chicken stock
2 Tbsp. dried cranberries
2 Tbsp. pine nuts

Roast the pine nuts in a sautee pan, being careful not to burn them. Toss the roasted pine nuts and cranberries with prepared couscous.


  1. I love the freshness of lemon in chicken picatta and your idea of pairing it with that couscous sounds wonderful!

  2. Great pictures! Do you take them yourself?