Chicken Piccata

Pounding the chicken into thin pieces helps tenderize the meat and keeps the cooking time to about 10 minutes or less.


4 servings (serving size: 1 chicken breast half)

Recipe from

Oxmoor House

Nutritional Information

Calories 235
Caloriesfromfat 0.0 %
Fat 5.2 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 40 g
Carbohydrate 5.2 g
Fiber 0.6 g
Cholesterol 106 mg
Iron 1.8 mg
Sodium 363 mg
Calcium 26 mg


3 tablespoons dry white wine
3 tablespoons fresh lemon juice
1 tablespoon butter
1 teaspoon chicken-flavored bouillon granules
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
2 teaspoons paprika
1/4 teaspoon ground red pepper
Cooking spray
2 tablespoons chopped fresh parsley
Lemon slices (optional)


1. Combine first 4 ingredients in a small saucepan; cook over medium heat until butter melts, stirring often. Set aside, and keep warm.

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

3. Combine flour, paprika, and red pepper in a shallow bowl; dredge chicken in flour mixture.

4. Coat a large nonstick skillet with cooking spray; place over medium heat. Add chicken, and cook 4 to 5 minutes on each side or until chicken is lightly browned.

5. Transfer chicken to a serving plate, and drizzle with wine mixture. Sprinkle with chopped parsley, and garnish with lemon slices, if desired.

carbo rating: 4