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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 199.1
  • Total Fat: 5.9 g
  • Cholesterol: 49.9 mg
  • Sodium: 316.0 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 0.5 g
  • Protein: 23.0 g

View full nutritional breakdown of Chicken Piccata (ST) HERPDERP calories by ingredient
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Chicken Piccata (ST) HERPDERP

Submitted by: BOBSMITH41099


Number of Servings: 4

Ingredients



    Chicken Breast, no skin, 12 ounces (remove)
    *365 Brand Panko Bread Crumbs, 0.75 cup (remove)
    egg white, fresh, 2 large (remove)
    Olive Oil, 1 tbsp (remove)
    Swanson Chicken Broth 99% Fat Free, .5 cup (remove)
    *Alcohol - Pinot Grigio White Wine 1oz, 2 oz (remove)
    Capers, canned, 1 tbsp, drained (remove)
    *Lemon Juice, .25 cup (remove)

Directions

Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

In a shallow plate, beat the egg whites and 1 teaspoon of water together. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.


Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down. Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.

For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user BOBSMITH41099.





TAGS:  Poultry |

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