Chicken Piccata

recipe
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

Nutritional Information

Calories 227
Caloriesfromfat 22 %
Fat 5.5 g
Satfat 1 g
Monofat 3 g
Polyfat 0.8 g
Protein 39.7 g
Carbohydrate 1.1 g
Fiber 0.3 g
Cholesterol 99 mg
Iron 1.6 mg
Sodium 505 mg
Calcium 27 mg

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

Heat oil in a large nonstick skillet over medium-high heat.

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.

Lisa Zwirn,

Cooking Light

October 2004
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