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Chicken Piccata

Prep time 13 mins
Cook time 15 mins
Yield 4 servings (serving size: 1 chicken breast half and 1 teaspoon sauce)

Ingredients

  • 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

Nutrition Information

  • calories 252
  • fat 5.6 g
  • satfat 1.0 g
  • protein 40.5 g
  • carbohydrate 7.4 g
  • cholesterol 99 mg
  • iron 1.7 mg
  • sodium 359 mg
  • caloriesfromfat 20 %
  • fiber 0.4 g
  • calcium 24 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection