Chicken Piccata

Prep: 7 minutes; Cook: 8 minutes. You can use this basic piccata recipe with either pork or veal cutlets, too. Just make sure you pound the meat to 1/4-inch thickness.


2 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 173
Caloriesfromfat 31 %
Fat 6 g
Satfat 1 g
Monofat 3.7 g
Polyfat 0.7 g
Protein 26.9 g
Carbohydrate 2.1 g
Fiber 0.4 g
Cholesterol 66 mg
Iron 1.2 mg
Sodium 574 mg
Calcium 22 mg


2 (4-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
2 teaspoons olive oil
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon capers in white balsamic vinegar (such as Alessi) or regular capers
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley


Place chicken between 2 sheets of heavy duty plastic wrap; pound to 1/4-inch thickness. Sprinkle chicken with salt.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken. Cook over medium-high heat 3 to 4 minutes on each side until golden brown.

Remove chicken from pan; keep warm. Add broth and lemon juice to pan, scraping pan with a wooden spoon to loosen browned bits. Cook, uncovered, over high heat 30 seconds or until slightly reduced. Stir in capers. Pour sauce over chicken. Sprinkle with pepper and parsley.