Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, then eggs, coating well. Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and set aside.
Heat remaining 1 tablespoon Olive Oil in same skillet and cook shallots and thyme, stirring occasionally, 2 minutes or until shallots are tender. Stir in lemon juice and cook 1 minute. Stir in Sauce, parsley and lemon peel; heat through. Spoon Sauce over chicken and serve, if desired, with hot cooked rice or pasta.
Nutrition Information per serving: Calories 500, Calories From Fat 270, Saturated Fat 12g, Trans Fat 0g, Total Fat 30g, Cholesterol 260mg, Sodium 980mg, Total Carbohydrate 15g, Sugars 3g, Dietary Fiber 1g, Protein 40g, Vitamin A 20%, Vitamin C 15%, Calcium 10%, Iron 15%
I have struggled with numerous chicken picata recipes and this one by far is the least "likeable", first off, drench in flour THEN egg? this equals scrambled eggs coating your chicken, who thought that was a good idea? Plus, the entire jar of alfredo? This is no longer a picatta reipe it's a lemon alfredo with egg chicken recipe. how unfortunate, that at first this looks like a tastey endevour and ends up being a really messed up breakfast recipe of nasty. Try at your own risk folks.
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