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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 564.4
  • Total Fat: 13.0 g
  • Cholesterol: 173.1 mg
  • Sodium: 1,450.8 mg
  • Total Carbs: 46.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 62.5 g

View full nutritional breakdown of Chicken Piccata calories by ingredient
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Chicken Piccata

Submitted by: RED_WRITINGHOOD

Introduction

Definitely not a low calorie dinner but wonderful for special occasions or if you need to eat a few more calories. Definitely not a low calorie dinner but wonderful for special occasions or if you need to eat a few more calories.
Number of Servings: 4

Ingredients

    4 boneless, skinless chicken breast halves
    1/2 cup all-purpose flour
    1 1/2 teaspoons kosher salt
    1/2 teaspoons freshly ground black pepper
    3 tablespoons extra-virgin olive oil
    1 1/2 cups chicken stock
    2 tablespoons unsalted butter, cut into small pieces
    1 tablespoons drained bottled capers, rinsed and chopped
    Additional kosher salt and freshly ground black pepper
    Thin slices of lemon and chopped fresh parsley leaves, for garnish
    8 oz fettuccine or other pasta

Directions

Sprinkle a small amount of water on a large plastic sheet of plastic wrap. Place 2 of the breast halves on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about a 1/4- inch thick. Repeat with remaining 2 breast halves.
Mix the flour with the salt and pepper in a shallow pie plate. Heat half of the olive oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place the chicken in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3-4 minutes per side. Transfer to a plate and cover loosely with foil. Reapeat with the remaining oil and chicken.
Pour off the fat from the skillet and return the skillet to the heat. Add the chicken stock and lemon juice. Increase the heat to high and bring to a boil, stirring to pick up any browned bits in the bottom of the pan. Simmer for 3 minutes. Return the chicken to the skillet and simmer, turning often, until warmed through and the sauce is thickened, about 2 minutes. Add the butter and the capers. Season with salt and pepper and heat just until the butter has melted. Serve on pasta with a spoonful of the skillet sauce, topped with lemon slices and parsley. Serve with pasta.

Number of Servings: 4

Recipe submitted by SparkPeople user FROSTYNAL.






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