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Chicken Piccata

Chicken Piccata

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

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 chicken breast half)


  • 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

Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 0.0%
  • Fat: 5.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 40g
  • Carbohydrate: 5.2g
  • Fiber: 0.6g
  • Cholesterol: 106mg
  • Iron: 1.8mg
  • Sodium: 363mg
  • Calcium: 26mg

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Chicken Piccata recipe