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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 451.2
  • Total Fat: 10.5 g
  • Cholesterol: 91.2 mg
  • Sodium: 520.3 mg
  • Total Carbs: 51.1 g
  • Dietary Fiber: 6.4 g
  • Protein: 43.8 g

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

Submitted by: DEBBIEG8S
Creamy Chicken Piccata

Introduction

Here's a wonderfuly rich and healthy chicken piccata made with chicken broth, and plain yogurt. At only 450 calories with the pasta per serving and only 10 grams of fat, it's a dish that will keep you and your family happy. Serve it with a nice green veggie like steamed broccoli or kale and you have a complete and well balanced meal. It's sure to satisfy and nobody will know it's healthy....unless you tell them. Here's a wonderfuly rich and healthy chicken piccata made with chicken broth, and plain yogurt. At only 450 calories with the pasta per serving and only 10 grams of fat, it's a dish that will keep you and your family happy. Serve it with a nice green veggie like steamed broccoli or kale and you have a complete and well balanced meal. It's sure to satisfy and nobody will know it's healthy....unless you tell them.
Number of Servings: 4

Ingredients

    4-6 ounce boneless, skinless chicken breasts
    2 Tablespoons fresh grated Parmesan cheese
    1/4 Cup all purpose flour
    1 Tablespoon real butter
    2 Tablespoons Olive oil
    2 cloves chopped garlic or about 3 teaspoons
    1/2 Cup chicken broth
    1 Tablespoon White Balsamic Vinegar
    Juice of one lemon or about 3 tablespoons lemon juice
    2 tablespoons capers
    1 Tablespoon Plain Fat Free Greek Yogurt

Tips

Cook the pasta to slightly less than done. Since this dish comes together rather quickly it will not hurt the pasta to sit for the time it takes to prepare this meal.
If you like you can prepare the pasta ahead of time, drain it and put it in the fridge in a covered bowl or zip lock baggie. When you are ready for the pasta just put it in a pot of boiling water for about 1 minute to heat it, drain it and you're ready to go.


Directions

Prepare the spaghetti following the manufactures directions until al dente'. Remove from heat, do not drain and set aside.
Pound the chicken breasts to about 1/4 inch thickness between two sheets of plastic wrap and set aside.
Mix the flour and greated parmesan cheese together. Rinse the chicken breasts with water and dredge them thououghly in the flour mixture.
Heat the olive oil and butter over high heat in a non stick pan and add two of the chicken breasts. Brown well on both sides, about 3 minutes. Remove to a plate and cover with aluminum foil. Cook other 2 chicken breasts and place on plate also.
Add the garlic and cook for about 1 minute.
Add the lemon juice, chicken stock, capers and white balsamic vinegar to pan and scrape the bottom of the pan to losen the brown bits.
Cook over medium heat until mixture reduces by half, this only take a minute or two.
Remove from the heat and add the yogurt, wisk until well blended.
Drain spaghetti and divide onto 4 plates.
Place the chicken on the spaghetti and serve the sauce over the chicken.

Serving Size: Makes 4 servings






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