Creamy Chicken Picatta

Creamy Chicken Picatta

Normally when dieting, you’re supposed to avoid anything with the word “creamy” in it. But not this Creamy Chicken Picatta from Cafe Delites.

Watch this video to see how easy it is.

You can read the recipes here at Cafe Delites. Also near the bottom are similar recipes for salmon and shrimp.

What Would I Change

The recipe is fairly well balanced. I’d use less chicken broth, and cook it down to about 1/3 of what it was. Then I’d finish with a few tablespoons of milk to give it the creamy flavor without using 1/2 cup of milk or cream. You could also use a little bit of yogurt in the very end to add some creaminess as well as a tangy flavor, but I haven’t tried it.  Start with a very small quantity first to see if you end up liking it.

And I love Pecorino rather than straight Parmesean. But do invest in a good quality cheese.  You can use a box grater or a micro planer to keep the quantity limited. My husband has one of those special grinders and you can end up with a lot more cheese than you intended.

How to Make Paleo or Low Carb

You will want to substitute in almond or rice flour instead of wheat flour.

And you will want to use seaweed noodles or make your own noodles from summer squash instead of putting it over pasta.

Make It A Meal

You could serve this with salad or asparagus. I’m starting to see the early asparagus stalks in my supermarket. I love roasting them in the oven for a little bit. And I love taking a little bit of olive oil and sauteing them. Then just sprinkle a little salt over the top and even a squeeze of fresh lemon juice on the top. That would work well with the lemony flavor of the picatta.


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