Herbed Chicken Piccata

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 16%
  • Fat: 2.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 27.3g
  • Carbohydrate: 6.9g
  • Fiber: 0.4g
  • Cholesterol: 66mg
  • Iron: 1.4mg
  • Sodium: 115mg
  • Calcium: 46mg

Ingredients

  • 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

Preparation

  1. Combine first 5 ingredients in a shallow dish; set aside.
  2. 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.
  3. 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.
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