Chicken Piccata

Chicken Piccata

Chicken Piccata

In this low-carbohydrate dish, two simple ingredients, garlic and lemon, combine for a bold flavor.


Makes 4 servings


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


  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
Calories 194
Calories from Fat 30 %
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 71 mg
Carbohydrate 5 g
Fiber <1 g
Protein 27 g
Sodium 473 mg

Dietary Exchange

Starch 1/2
Meat 3

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