Chicken Piccata, adapted from SimplyRecipes.com
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2-4 boneless, skinless chicken breast halves (1 1/2 pound total)2 Tbsp grated Parmesan cheese2.5 Tbsp whole wheat flour2.5 Tbsp wheat germSalt and pepper4 Tbsp olive oil4 butter (optional, not included in nutritional info)1/2 cup chicken stock or dry white wine (nutritional info used stock)3 Tbsp lemon juice1/4 cup brined capers (optional)1/4 cup fresh chopped parsley
1 Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
2 Mix together the flour, wheat germ, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
3 Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
4 Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter if using. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user AUDRAM4.
2 Mix together the flour, wheat germ, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
3 Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
4 Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter if using. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user AUDRAM4.
Nutritional Info Amount Per Serving
- Calories: 358.7
- Total Fat: 17.0 g
- Cholesterol: 100.6 mg
- Sodium: 664.5 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.6 g
- Protein: 42.7 g
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