Chicken Piccatta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/2 lbs boneless, skinless chicken breasts1/4 cup dry sherry2 tbsp capers, drained2 tbsp olive oil1/4 cup Smart Balance lite (or other trans fat free margerine), divided1/2 tsp paprika1/4 cup minced fresh parsley2 tbsp lemon juicesalt and pepper to taste
Pound the chicken pieces to flatten them to 1/4" thick and cut into 3-4" pieces. Season with salt and pepper to taste. Heat a large skillet over medium-high heat. Add the oil and 2 tbsp of the margerine, heating until hot but not smoking. Add chicken, and saute 1 minute per side or until cooked through. Transfer pieces to a platter and keep warm.
Pour off any remaining oil, and return pan to heat. Add the sherry, scraping up any brown bits. Add remaining margerine and lemon juice and bring to a boil. Stir in the capers, parsley, and paprika, and adjust seasoning if necessary. Spoon sauce over chicken and serve. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
Pour off any remaining oil, and return pan to heat. Add the sherry, scraping up any brown bits. Add remaining margerine and lemon juice and bring to a boil. Stir in the capers, parsley, and paprika, and adjust seasoning if necessary. Spoon sauce over chicken and serve. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
Nutritional Info Amount Per Serving
- Calories: 318.6
- Total Fat: 14.0 g
- Cholesterol: 97.7 mg
- Sodium: 383.4 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.4 g
- Protein: 39.2 g
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