Chicken Piccata
- Number of Servings: 4
Ingredients
4 4oz. Boneless, skinless chicken breasts1/4 c. All purpose flour1/2 tsp. Salt1/2 tsp. Pepper1 tsp. Extra Virgin Olive Oil1 tsp. Unsalted butter3 Garlic cloves1/2 c. Low sodium chicken or vegetable stock1/4 c. Dry white wine1 tbsp. CapersJuice of 1 lemon
1) Slice chicken breast almost completely in half. Pound them until they are about 1/4 inch thick.
2) Put flour, salt and pepper in a bag. Add chicken and shake to coat.
3) Put olive oil and butter in skillet and heat over medium heat. Add garlic. As the garlic begins to brown, add the chicken and cook until browned on both sides.
4) Remove chicken to plate.
5) Add chicken stock, white wine, lemon juice and capers to the skillet and cook over medium heat, deglazing the bottom of the pan.
6) Add the chicken back into the pan for about 7 minutes, turning frequently. The sauce should thicken to a glaze.
7) Place the chicken on a plate and top with the sauce.
Makes 4 4oz. servings.
Number of Servings: 4
Recipe submitted by SparkPeople user WESTTMDH.
2) Put flour, salt and pepper in a bag. Add chicken and shake to coat.
3) Put olive oil and butter in skillet and heat over medium heat. Add garlic. As the garlic begins to brown, add the chicken and cook until browned on both sides.
4) Remove chicken to plate.
5) Add chicken stock, white wine, lemon juice and capers to the skillet and cook over medium heat, deglazing the bottom of the pan.
6) Add the chicken back into the pan for about 7 minutes, turning frequently. The sauce should thicken to a glaze.
7) Place the chicken on a plate and top with the sauce.
Makes 4 4oz. servings.
Number of Servings: 4
Recipe submitted by SparkPeople user WESTTMDH.
Nutritional Info Amount Per Serving
- Calories: 181.6
- Total Fat: 5.1 g
- Cholesterol: 73.4 mg
- Sodium: 726.8 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 1.7 g
- Protein: 24.5 g
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