Chicken Piccata

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 300.7
  • Total Fat: 17.2 g
  • Cholesterol: 91.8 mg
  • Sodium: 211.1 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 28.4 g

View full nutritional breakdown of Chicken Piccata calories by ingredient
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Number of Servings: 4


    2 whole boneless, skinless chicken breasts (1 1/2 lb)
    Salt and Pepper to taste
    1/4 cup all-purpose flour
    3 Tbsp unsalted butter
    2 Tbsp vegetable oil
    1/4 cup lemon juice
    3/4 cup low-sodium chicken broth
    1/4 cup chopped fresh parsley


Serves 4

1. Place chicken between 2 sheets of waxed paper and pound until thin. Sprinkle chicken with salt and pepper and dredge in flour.

2. Heat 1 Tbsp butter and 1 Tbsp oil in a large skillet over medium-high heat until butter foams. Add 2 chicken breast halves and cook without moving until browned, 3 minutes. Turn and cook until firm and browned on both sides, 3 minutes more. Transfer to a plate and covedr loosley with foil to keep warm.

3. Add 1 Tbsp butter and remaining oil to skillet; cook remaining chicken breast halves. Transfer to plate and cover.

4. Add lemon juice and broth to skillet and bring to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat, add remaining 1 Tbsp butter and parsley and stir until butter melts. Season with salt and pepper. Pour sauce over chicken and serve immediately.

I had a hard time getting the sauce to thicken, but it was still very tasty.

TIP: Thin chicken cutlets cost a bit more than boneless breasts, but they will save you a step because you won't have to pound them.

Number of Servings: 4

Recipe submitted by SparkPeople user CHERIJ30.

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