Herbed Chicken Piccata



4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 160
Caloriesfromfat 16 %
Fat 2.9 g
Satfat 0.6 g
Monofat 0.8 g
Polyfat 0.7 g
Protein 27.3 g
Carbohydrate 6.9 g
Fiber 0.4 g
Cholesterol 66 mg
Iron 1.4 mg
Sodium 115 mg
Calcium 46 mg


2 tablespoons dry breadcrumbs
1 teaspoon dried basil
1 teaspoon grated lemon rind
1/8 teaspoon pepper
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1 teaspoon margarine
8 thin lemon slices
1/4 cup low-salt chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice


Combine first 5 ingredients in a shallow dish; set aside.

Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.

Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices to skillet; sauté 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.

June 1997
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