Chicken Piccata fingers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 lbs chicken tenderloin.25 c flour4 tablespoons margarine4 tablespoons extra virgin olive oil1/3 c lemon juicr1/2 c chicken broth1/4 c capers (i strain out at the end)Parsley
Coat chicken in flour seasoned with salt and pepper. Mely butter in pan with oil. Brown each side of the chicken in the pan until there is a coating. Finish cooking the chicken in the oven on a cookie sheet. While the chicken is cooking, add lemon juice, broth, capers, and excess flour. Wisk until smooth and simmer. Make sure to scrape up the bits of chicken from the pan to add to the sauce. Return the chicken to the pan and simmer for 5 minutes in the sauce. Add parsley to taste. I serve the chicken and sauce over brown rice, but the rice is not factored into this recipe.
Serving Size: Makes 14 chicken tenderloins in sauce. I count two tenderloins ad one serving.
Number of Servings: 7
Recipe submitted by SparkPeople user SNEVIL1.
Serving Size: Makes 14 chicken tenderloins in sauce. I count two tenderloins ad one serving.
Number of Servings: 7
Recipe submitted by SparkPeople user SNEVIL1.
Nutritional Info Amount Per Serving
- Calories: 225.2
- Total Fat: 13.2 g
- Cholesterol: 63.1 mg
- Sodium: 586.5 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 0.2 g
- Protein: 25.7 g
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