Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 300.7
- Total Fat: 17.2 g
- Cholesterol: 91.8 mg
- Sodium: 211.1 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 0.4 g
- Protein: 28.4 g
View full nutritional breakdown of Chicken Piccata calories by ingredient
Chicken Piccata
Submitted by: CHERIJ30Number of Servings: 4
Ingredients
-
2 whole boneless, skinless chicken breasts (1 1/2 lb)
Salt and Pepper to taste
1/4 cup all-purpose flour
3 Tbsp unsalted butter
2 Tbsp vegetable oil
1/4 cup lemon juice
3/4 cup low-sodium chicken broth
1/4 cup chopped fresh parsley
Directions
Serves 4
1. Place chicken between 2 sheets of waxed paper and pound until thin. Sprinkle chicken with salt and pepper and dredge in flour.
2. Heat 1 Tbsp butter and 1 Tbsp oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves and cook without moving until browned, 3 minutes. Turn and cook until firm and browned on both sides, 3 minutes more. Transfer to a plate and covedr loosley with foil to keep warm.
3. Add 1 Tbsp butter and remaining oil to skillet; cook remaining chicken breast halves. Transfer to plate and cover.
4. Add lemon juice and broth to skillet and bring to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat, add remaining 1 Tbsp butter and parsley and stir until butter melts. Season with salt and pepper. Pour sauce over chicken and serve immediately.
I had a hard time getting the sauce to thicken, but it was still very tasty.
TIP: Thin chicken cutlets cost a bit more than boneless breasts, but they will save you a step because you won't have to pound them.
Number of Servings: 4
Recipe submitted by SparkPeople user CHERIJ30.
1. Place chicken between 2 sheets of waxed paper and pound until thin. Sprinkle chicken with salt and pepper and dredge in flour.
2. Heat 1 Tbsp butter and 1 Tbsp oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves and cook without moving until browned, 3 minutes. Turn and cook until firm and browned on both sides, 3 minutes more. Transfer to a plate and covedr loosley with foil to keep warm.
3. Add 1 Tbsp butter and remaining oil to skillet; cook remaining chicken breast halves. Transfer to plate and cover.
4. Add lemon juice and broth to skillet and bring to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat, add remaining 1 Tbsp butter and parsley and stir until butter melts. Season with salt and pepper. Pour sauce over chicken and serve immediately.
I had a hard time getting the sauce to thicken, but it was still very tasty.
TIP: Thin chicken cutlets cost a bit more than boneless breasts, but they will save you a step because you won't have to pound them.
Number of Servings: 4
Recipe submitted by SparkPeople user CHERIJ30.
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