Chicken Piccata

Substitute chicken breast tenders or veal cutlets, if you like. Serve over angel hair pasta or rice.

Yield: 4 servings (serving size: 1 breast half and 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 22%
  • Fat: 5.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.8g
  • Protein: 39.7g
  • Carbohydrate: 1.1g
  • Fiber: 0.3g
  • Cholesterol: 99mg
  • Iron: 1.6mg
  • Sodium: 505mg
  • Calcium: 27mg

Ingredients

  • 1 tablespoon olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup fat-free, less-sodium chicken broth
  • 2 tablespoons dry white wine
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon capers, drained

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan. Add broth, wine, and lemon juice to the pan; reduce heat, and simmer 1 minute. Stir in the parsley and capers. Spoon sauce over chicken.
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