Chicken Piccata
- Number of Servings: 4
Ingredients
4 Chicken Breasts3 Tbs. Butter1-1/2 tablespoons all purpose flour'Additional all purpose flour2 table spoons olive oil1 tablespoon minced garlic1/3 cup dry white wine1/4 cup fresh lemon juice1/4 cup canned low-salt chicken broth1/4 cup drained capers1/4 cup chopped parsley
Place chicken between two large sheets of plastic wrap. Using meat pounder pound to 1/4 inch thickness. Sprinkle chicken with S & P. Mix 1 tbs butter and 1-1/2 tbs flour in small bowl until smooth. Place additional flour in shallow pan. Dip chicken into flour to coat, shake off excess.
Heat 1 tbs oil in each of two heavy large skillets. Add two chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
Bring wine, lemon juice, broth and garlic to boil in one skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tbs butter. Season to taste with S & P . Pour sauce over chicken and serve. Can also be served over pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user REDDWHINE.
Heat 1 tbs oil in each of two heavy large skillets. Add two chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
Bring wine, lemon juice, broth and garlic to boil in one skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tbs butter. Season to taste with S & P . Pour sauce over chicken and serve. Can also be served over pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user REDDWHINE.
Nutritional Info Amount Per Serving
- Calories: 406.6
- Total Fat: 15.2 g
- Cholesterol: 160.1 mg
- Sodium: 533.4 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.6 g
- Protein: 55.7 g
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