Parmessan Crusted Chicken Piccata
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 280.3
- Total Fat: 14.1 g
- Cholesterol: 44.1 mg
- Sodium: 588.5 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 2.9 g
- Protein: 22.7 g
View full nutritional breakdown of Parmessan Crusted Chicken Piccata calories by ingredient
Introduction
This recipe has been adapted from Rachel Ray to reduce calories and fat. This recipe has been adapted from Rachel Ray to reduce calories and fat.Number of Servings: 2
Ingredients
-
1 chicken breast half, cut 2 make 2 cutlets
2 tbsp flour (for dredging)
1/4 cup grated Parmesan cheese (get good quality cheese)
1 tbsp olive oil (estimated)
2 tsp minced garlic
1 1/2 tbsp capers, drained and patted dry
1 lemon (thinly slice half)
1/4 cup white wine
2 tbsp chopped parsley
salt
1 tbsp light butter spread
pepper
Directions
1. Pound the chicken thin by placing it between sheets of wax paper and pounding with a mallet.
2. Dredge the chicken in flour and then coat with egg. Press and coat with the cheese.
3. Heat a nonstick skillet over medium high heat. Spray pan with olive oil. Cook chicken for 4 minutes on each side until golden in color. Transfer chicken and keep warm.
4. Spray pan with oil spray and then add garlic, capers, and lemon slices. Saute for about 2 minutes and then add the wine. Allow the sauce to reduce for about a minute before lowering temperature to low. Add the parsley.
5. Add the chicken stock to the sauce and stir for 1 minute. Squeeze lemon half into sauce. Add the butter and allow it to melt in the sauce.
6. Top with chicken with the sauce. Serve with a roasted vegetable.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user JDADDIONE.
2. Dredge the chicken in flour and then coat with egg. Press and coat with the cheese.
3. Heat a nonstick skillet over medium high heat. Spray pan with olive oil. Cook chicken for 4 minutes on each side until golden in color. Transfer chicken and keep warm.
4. Spray pan with oil spray and then add garlic, capers, and lemon slices. Saute for about 2 minutes and then add the wine. Allow the sauce to reduce for about a minute before lowering temperature to low. Add the parsley.
5. Add the chicken stock to the sauce and stir for 1 minute. Squeeze lemon half into sauce. Add the butter and allow it to melt in the sauce.
6. Top with chicken with the sauce. Serve with a roasted vegetable.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user JDADDIONE.