Chicken Piccata
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Chicken Piccata
YIELD Makes 4 servings
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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:
- Combine flour, salt and pepper in shallow pie plate. Reserve 1 tablespoon of flour mixture.
- 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.
- 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.
- 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.
This recipe appears in:
Italian
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 |
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