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Chicken Piccata

Yield 4 servings (serving size: 1 chicken breast half)
Pounding the chicken into thin pieces helps tenderize the meat and keeps the cooking time to about 10 minutes or less.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

  6. carbo rating: 4

The Complete Step-by-Step Low Carb Cookbook