Chicken Piccata
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 194.8
- Total Fat: 6.1 g
- Cholesterol: 73.9 mg
- Sodium: 141.7 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.8 g
- Protein: 27.5 g
View full nutritional breakdown of Chicken Piccata calories by ingredient
Introduction
I love serving this recipe for a special occasion because it's quick and easy to prepare and always WOWs guests. Plus, it's a great way to enjoy Italian food without pasta! I love serving this recipe for a special occasion because it's quick and easy to prepare and always WOWs guests. Plus, it's a great way to enjoy Italian food without pasta!Number of Servings: 4
Ingredients
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4 skinless, boneless chicken breasts, about 1 lb. total
1/4 cup egg beaters
1/2 cup whole wheat flour
2 tbsp. white flour
Salt and black pepper to taste
1 tbsp. butter
1 tbsp. olive oil
1 oz. lemon juice
2 tbsp. grated parmesan cheese
2 tbsp. fresh parsley
2 tbsp. capers, optional
Directions
Between two layers of plastic wrap, pound the chicken breasts until they are just 1/4-1/2 inch thick. Pat them dry with paper towels.
Place the egg and whole wheat flour in two separate, shallow bowls. Add black pepper and salt to the flour and mix. Coat the chicken with first the eggs, then the flour. Put them on a cooling rack for a couple of minutes to let the flour coating set.
In a large skillet, heat the olive oil over medium-high heat. Place the chicken in the skillet and cook for 3 minutes on each side -- this should give the breasts and nice golden brown crust. Depending on the size of the chicken and skillet, you may need to do this in batches. Remove the cooked chicken to a warm serving platter and cover with foil.
Add the butter to the skillet, then whisk in the white flour. Turn the heat to medium, then pour in the chicken broth and wine. Let this come to a simmer, then add the lemon juice. Bring to a boil, allowing the sauce to thicken.
Pour the sauce over the chicken, then garnish with the parmesan, parsley, and capers, if desired.
Serve this alongside some whole wheat egg noodles, or, even better, a delicious mushroom risotto, and some sauteed greens or broccoli.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
Place the egg and whole wheat flour in two separate, shallow bowls. Add black pepper and salt to the flour and mix. Coat the chicken with first the eggs, then the flour. Put them on a cooling rack for a couple of minutes to let the flour coating set.
In a large skillet, heat the olive oil over medium-high heat. Place the chicken in the skillet and cook for 3 minutes on each side -- this should give the breasts and nice golden brown crust. Depending on the size of the chicken and skillet, you may need to do this in batches. Remove the cooked chicken to a warm serving platter and cover with foil.
Add the butter to the skillet, then whisk in the white flour. Turn the heat to medium, then pour in the chicken broth and wine. Let this come to a simmer, then add the lemon juice. Bring to a boil, allowing the sauce to thicken.
Pour the sauce over the chicken, then garnish with the parmesan, parsley, and capers, if desired.
Serve this alongside some whole wheat egg noodles, or, even better, a delicious mushroom risotto, and some sauteed greens or broccoli.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
Member Ratings For This Recipe
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