Cindy's Chicken Piccata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 boneless, skinless chicken breasts, butterflied and cut apart for 4 pieces (or, just use 4 cutlets)Salt & pepper, to taste2 T flour, for dredging2 T extra virgin olive oil2 T minced garlic1/3 C fresh lemon juice (1 lemon was enough for me)1/4 C white wine (just use extra chicken broth if you don’t have the wine, it’s still yummy)2/3 C reduced-sodium chicken broth or stock1/2 can petite diced tomatoes (about 1 cup)1/2 can quartered artichokes (about 1 cup)1 cup sliced mushrooms1/2 jar capers, drained and rinsed
Season chicken with salt and pepper and lightly dredge in flour, shake off excess. Warm skillet over medium-high heat, add 1 TB olive oil. Brown chicken for 3 minutes on each side, then set aside on plate. Reduce heat to medium, add 1 TB olive oil and mushrooms, brown mushrooms, then add garlic, tomatoes, mushrooms, artichokes and capers, heat through. Add chicken broth, lemon juice and wine, bring to a boil. Return chicken to pan, reduce heat to medium-low, cover and simmer for 5-10 minutes, turning chicken once. Remove the chicken breasts, add in cornstarch that has been mixed with a little cold water, stir until thickened. Serve over angel hair pasta (not included in calorie count). Serves 4.
Nutritional Info Amount Per Serving
- Calories: 207.3
- Total Fat: 8.0 g
- Cholesterol: 34.2 mg
- Sodium: 611.3 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 3.2 g
- Protein: 16.9 g
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