Chicken Piccata

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 208.9
  • Total Fat: 13.5 g
  • Cholesterol: 16.5 mg
  • Sodium: 187.1 mg
  • Total Carbs: 3.3 g
  • Dietary Fiber: 0.5 g
  • Protein: 18.4 g

View full nutritional breakdown of Chicken Piccata calories by ingredient


Introduction

Capers are actually immature buds plucked from a small bush native to the Middle East and Mediterranean regions of the world. Pickled in vinegar brine or packed in salt, they are often displayed in small, narrow jars. To keep the sodium count under control, choose the brine-packed ones. Capers are actually immature buds plucked from a small bush native to the Middle East and Mediterranean regions of the world. Pickled in vinegar brine or packed in salt, they are often displayed in small, narrow jars. To keep the sodium count under control, choose the brine-packed ones.
Number of Servings: 4

Ingredients

    12 ounces boneless, skinless chicken tenders
    2 Tbsp. organic all-purpose white flour
    4 Tbsp. olive oil
    2 Tbsp. freshly squeezed lemon juice
    2 Tbsp. chopped fresh parsley
    2 tsp. capers, minced freshly ground black pepper

Directions

Lay the tenders on a work surface. With a smooth scaloppine pounder or a rolling pin covered in plastic wrap, flatten to 1/4" thickness. Dredge the cutlets lightly in the flour.

Heat a large skillet over medium-high heat. Add the oil to the skillet and heat until sizzling. Place the chicken in the skillet. Cook for 2 minutes per side or until lightly browned and cooked through.

Add the lemon juice, parsley, and capers. Bring the mixture to a boil. Reduce the heat and simmer for 2 minutes to allow the flavors to blend. Season to taste with the pepper. Serve the chicken with the pan juices.

Number of Servings: 4

Recipe submitted by SparkPeople user PETITECHIC.