Chicken Piccata, yogurt marinated

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 198.8
  • Total Fat: 5.7 g
  • Cholesterol: 70.8 mg
  • Sodium: 173.2 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 0.3 g
  • Protein: 27.0 g

View full nutritional breakdown of Chicken Piccata, yogurt marinated calories by ingredient
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Submitted by:


Tangy Tasty Tangy Tasty
Number of Servings: 6


    .25 c Flour
    1 t Paprika
    1.5 lbs Boneless Skinless Chicken Breast
    1 T Olive Oil
    1 T Butter
    1 T Lemon Juice
    .25 c Vermouth, dry
    .25 c Lemon Juice
    .5 c Water
    1 T Minced Garlic
    2 T Capers


Marinade chicken in plain non fat yogurt (about 4-8oz) for at least 8 hrs. This helps to make the chicken tender.

Wash yogurt off chicken. Use a meat malet to flatten chicken to 1/3 inch thickeness. This will make the chicken tender and cook evenly, but it not absolutely necessary.

Combine flour and paprika. Dredge chicken in flour mixture and set aside.

Combine butter, oil and 1 tablespoon of lemon juice in a large frying pan and heat on medium heat.

Once pan is hot, place chicken pieces into pan to pan fry. (Tip: after placing each piece of chicken into the pan, shake the pan back and forth to make sure the chicken doesn't stick.) Turn the chicken over carefully to brown both sides. It's easy to knock off the crust, some will anyways, but I like to try to keep it.

Once browned on both sides, remove chicken (it's okay if it's not entirely done).

Add vermouth and scrap brown bits off bottom of the pan. Add water, 1/4 c lemon juice, garlic and capers. Reduce heat and allow to simmer until liquid is reduced by half.

Return chicken to pan and allow to cook until sauce reaches desired consistency.

Notes: I didn't include the yogurt in the calorie count because it gets washed off; I figure it works out because not all of the flour gets used. I like to serve it with brown rice.

Number of Servings: 6

Recipe submitted by SparkPeople user FLUFFYFLUFFY.

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