Chicken Piccata, adapted from SimplyRecipes.com
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 358.7
- Total Fat: 17.0 g
- Cholesterol: 100.6 mg
- Sodium: 664.5 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.6 g
- Protein: 42.7 g
View full nutritional breakdown of Chicken Piccata, adapted from SimplyRecipes.com calories by ingredient
Introduction
I adapted this from Simply Recipes. I cut out the butter to lower fat content and used a combination of whole wheat flour and wheat germ to add fiber and lower carbs. Leaving out the capers lowers the sodium by almost 200mg as well. I adapted this from Simply Recipes. I cut out the butter to lower fat content and used a combination of whole wheat flour and wheat germ to add fiber and lower carbs. Leaving out the capers lowers the sodium by almost 200mg as well.Number of Servings: 4
Ingredients
-
2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
2 Tbsp grated Parmesan cheese
2.5 Tbsp whole wheat flour
2.5 Tbsp wheat germ
Salt and pepper
4 Tbsp olive oil
4 butter (optional, not included in nutritional info)
1/2 cup chicken stock or dry white wine (nutritional info used stock)
3 Tbsp lemon juice
1/4 cup brined capers (optional)
1/4 cup fresh chopped parsley
Directions
1 Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
2 Mix together the flour, wheat germ, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
3 Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
4 Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter if using. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user AUDRAM4.
2 Mix together the flour, wheat germ, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
3 Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.
4 Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter if using. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user AUDRAM4.