Chicken Piccata for Two
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 363.6
- Total Fat: 20.9 g
- Cholesterol: 31.1 mg
- Sodium: 975.2 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.1 g
- Protein: 42.3 g
View full nutritional breakdown of Chicken Piccata for Two calories by ingredient
Introduction
Adapted from a recipe by Giada De Laurentis. Adapted from a recipe by Giada De Laurentis.Number of Servings: 2
Ingredients
-
12 ounces trimmed boneless, skinless chicken breast
2 tablespoons all purpose flour
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter, divided
1.5 tablespoons fresh lemon juice
1/4 cup chicken stock (Kitchen Basics preferred)
1.5 capers, rinsed and drained
1/2 to 3/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
2 tablespoons chopped fresh flat leaf parsley
Directions
Remove any fat from chicken. For one 12 ounce breast, cut between thin and thick part then horizontally slice thick part into 2 pieces. Pound the 3 total pieces between sheets of parchment paper until about 1/4 to 1/3 inch in thickness.
Season chicken with kosher salt and freshly ground black pepper.
In a large skillet over medium high heat, melt 1 tablespoon of butter and 1 tablespoon of extra virgin olive oil. When butter and oil start to sizzle, add chicken pieces and cook for 3 minutes. Flip and cook the other side for 3 minutes. Remove chicken and transfer to a warmed plate.
Into the pan add the lemon juice, stock, and capers. Return to the stove and bring to a boil, scraping up the brown bits from the pan. Return chicken pieces to the pan and simmer for 3 to 5 minutes. Remove chicken to warmed plate.
Add remaining tablespoon of butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with chopped parsley.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user EILEENNP.
Season chicken with kosher salt and freshly ground black pepper.
In a large skillet over medium high heat, melt 1 tablespoon of butter and 1 tablespoon of extra virgin olive oil. When butter and oil start to sizzle, add chicken pieces and cook for 3 minutes. Flip and cook the other side for 3 minutes. Remove chicken and transfer to a warmed plate.
Into the pan add the lemon juice, stock, and capers. Return to the stove and bring to a boil, scraping up the brown bits from the pan. Return chicken pieces to the pan and simmer for 3 to 5 minutes. Remove chicken to warmed plate.
Add remaining tablespoon of butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with chopped parsley.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user EILEENNP.