Creamy Chicken Piccata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4-6 ounce boneless, skinless chicken breasts2 Tablespoons fresh grated Parmesan cheese1/4 Cup all purpose flour1 Tablespoon real butter2 Tablespoons Olive oil2 cloves chopped garlic or about 3 teaspoons1/2 Cup chicken broth1 Tablespoon White Balsamic VinegarJuice of one lemon or about 3 tablespoons lemon juice2 tablespoons capers1 Tablespoon Plain Fat Free Greek Yogurt
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
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
Nutritional Info 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
Member Reviews