Chicken Piccata Photo
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


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