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Bangkok Chicken
Have you ever wanted to cook authentic Thai food instead of going out to a fancy restaurant? Now you can with our Thai recipes.
Chicken Piccata
Yield: Makes 4 servings
In this low-carbohydrate dish, two simple ingredients, garlic and lemon, combine for a bold flavor.
Ingredients:
3
tablespoons all-purpose flour
1/2
teaspoon salt
1/4
teaspoon black pepper
4
boneless skinless chicken breasts (4 ounces each)
2
teaspoons olive oil
1
teaspoon butter
2
cloves garlic, minced
3/4
cup fat-free reduced-sodium chicken broth
1
tablespoon fresh lemon juice
2
tablespoons chopped Italian parsley
1
tablespoon drained capers
Preparation:
1.
Combine flour, salt and pepper in shallow pie plate. Reserve 1 tablespoon of flour mixture.
2.
Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound chicken to 1/2-inch thickness. Coat chicken in flour mixture, shaking off excess.
3.
Heat oil and butter in large nonstick skillet over medium heat until butter is melted. Cook chicken 4 to 5 minutes per side or until no longer pink in center. Transfer to serving platter and cover loosely with foil.
4.
Add garlic to same skillet; cook and stir over medium heat 1 minute. Add reserved flour mixture; cook and stir 1 minute. Add broth and lemon juice; cook 2 minutes, stirring frequently, until sauce thickens. Stir in parsley and capers; spoon sauce over chicken.
Nutritional Information:
| Serving Size: 1 chicken breast with about 1/4 cup sauce | |
| Fiber | <1 g |
| Carbohydrate | 5 g |
| Cholesterol | 71 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 30 % |
| Calories | 194 |
| Protein | 27 g |
| Sodium | 473 mg |
Dietary Exchange:
| Meat | 3 |
| Starch | 1/2 |
This recipe appears in:
Italian
