Creamy Lemon Chicken Piccatta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz Tyson boneless, skinless chicken breast 0.25 cup Flour - Gold medal all purpose flour 2 tbsp Butter, unsalted 2 tbsp Olive Oil 1 cup (8 fl oz) Chicken Broth 2 serving Lemon, fresh squeezed, juice of one whole lemon .75 cup Fat free half and half 2 tbsp, drained Capers, canned 4 serving Angel Hair Pasta Barilla 2 oz
Instructions
Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts and dredge in the flour. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley (if desired).
Serving Size: Adapted this to make 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user IBSHAUN.
Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts and dredge in the flour. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley (if desired).
Serving Size: Adapted this to make 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user IBSHAUN.
Nutritional Info Amount Per Serving
- Calories: 511.8
- Total Fat: 18.3 g
- Cholesterol: 84.1 mg
- Sodium: 473.6 mg
- Total Carbs: 54.1 g
- Dietary Fiber: 2.5 g
- Protein: 34.4 g
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