Chicken Piccata

Oxmoor House
Serve with parslied noodles and a spinach salad.
4 servings


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1/2 cup fat-free, less-sodium chicken broth
3 tablespoons fresh lemon juice
1 teaspoon cornstarch
1/2 teaspoon grated lemon rind
1/2 teaspoon sugar
1/8 teaspoon garlic powder
4 (4-ounce) skinned, boned chicken breast halves
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 teaspoons reduced-calorie margarine
Chopped fresh parsley (optional)


1. Combine first 6 ingredients in a small bowl; set aside.

2. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Cut each breast into 2-inch pieces.

3. Combine flour, salt, and pepper in a small bowl. Dredge chicken pieces in flour mixture. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet; keep warm.

4. Stir broth mixture, and add to skillet. Cook over medium heat until mixture is thickened and bubbly, stirring constantly. Stir in margarine. Spoon sauce over chicken; sprinkle with parsley, if desired.

Created date

April 2008

Nutritional Information

Calories 213
Caloriesfromfat 26 %
Fat 6.1 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.4 g
Carbohydrate 10.4 g
Fiber 0.4 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 456 mg
Calcium 0.0 mg