Chicken Piccata

recipe

Yield:

4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 389
Caloriesfromfat 13 %
Fat 5.5 g
Satfat 1.1 g
Monofat 2.2 g
Polyfat 1.4 g
Protein 34.3 g
Carbohydrate 48.4 g
Fiber 2.8 g
Cholesterol 66 mg
Iron 4 mg
Sodium 590 mg
Calcium 43 mg

Ingredients

4 (4-ounce) skinned, boned chicken breast halves
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter or stick margarine, divided
1 teaspoon olive oil
1 1/2 cups dry white wine, divided
2 tablespoons fresh lemon juice
2 tablespoons capers
1/2 cup chopped fresh flat-leaf parsley
4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour, salt, and pepper; dredge chicken in flour mixture. Heat 1 teaspoon butter and oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Add 3/4 cup wine, juice, and capers to pan, scraping pan to loosen brown bits, and cook 2 minutes. Remove chicken from pan, and keep warm. Stir in 3/4 cup wine, and cook over high heat until reduced to 1/2 cup (about 5 minutes). Stir in 1 teaspoon butter and parsley. Serve chicken over linguine. Drizzle with sauce.

Kenneth Wapner,

Cooking Light

June 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note