Chicken Piccata

Yield: 4 servings (serving size: 1 chicken breast half and 1 teaspoon sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 252
  • Fat: 5.6g
  • Saturated fat: 1.0g
  • Protein: 40.5g
  • Carbohydrate: 7.4g
  • Cholesterol: 99mg
  • Iron: 1.7mg
  • Sodium: 359mg
  • Calories from fat: 20%
  • Fiber: 0.4g
  • Calcium: 24mg


  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil, divided
  • 1 tablespoon minced shallots
  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers
  • 2 teaspoons chopped fresh parsley, divided


  1. 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 pepper and salt; dredge in flour.
  2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and chicken. Add shallots to pan; sauté 1 minute or until tender. Add broth, lemon juice, and capers. Increase heat to high, and cook 1 minute. Stir in 1 teaspoon parsley. Spoon sauce evenly over chicken. Sprinkle with remaining 1 teaspoon parsley.
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