Chicken Piccata
- Number of Servings: 6
Ingredients
3/4 c pignola (pine) nuts, finely chopped1/2 c grated parmesan cheese2/4 tsp Poultry seasoning3 large chicken breasts, halved and pounded into 1/4″ cutlets3 tbsp extra virgin olive oil2-3 cloves garlic1/4 c lemon juice1 tbsp capers1/2 c low fat sour creamfreshly ground pepper to taste
In a shallow bowl, mix parmesan, chopped nuts, and Poultry seasoning. Coat both sides of each cutlet with cheese/nut mixture.
Heat 2 tbsp olive oil in a non-stick pan over medium heat. Cook cutlets until golden brown and juices run clear, approximately 4 minutes on each side.
Meanwhile, in a small saucepan, heat 1 tbsp olive oil over medium-high heat. Add garlic, and saute until golden, about 1 minute. Reduce heat to low, and add lemon juice, capers, and ground pepper. Allow to simmer for about 5 minutes, and then whisk in sour cream. Allow this to simmer for another 5 minutes, remove from heat.
To serve, place chicken cutlets on plates, and spoon about 3 tbsp of sauce over each cutlet.
Number of Servings: 6
Recipe submitted by SparkPeople user LEANNE728.
Heat 2 tbsp olive oil in a non-stick pan over medium heat. Cook cutlets until golden brown and juices run clear, approximately 4 minutes on each side.
Meanwhile, in a small saucepan, heat 1 tbsp olive oil over medium-high heat. Add garlic, and saute until golden, about 1 minute. Reduce heat to low, and add lemon juice, capers, and ground pepper. Allow to simmer for about 5 minutes, and then whisk in sour cream. Allow this to simmer for another 5 minutes, remove from heat.
To serve, place chicken cutlets on plates, and spoon about 3 tbsp of sauce over each cutlet.
Number of Servings: 6
Recipe submitted by SparkPeople user LEANNE728.
Nutritional Info Amount Per Serving
- Calories: 287.3
- Total Fat: 24.1 g
- Cholesterol: 35.0 mg
- Sodium: 231.8 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.8 g
- Protein: 14.8 g
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