Chicken Piccata
Adapted from CooksAid.com
Nutrition Facts
Serving Size | ½ of recipe |
Calories | 192 |
Total Fat | 6 g |
Saturated Fat | 1 g |
Sodium | 560 mg |
Total Carbohydrate | 9 g |
Dietary Fiber | 0.5 g |
Protein | 17 g |
Ingredients and Preparation TOP
Ingredients | Measures |
---|
Boneless, skinless chicken breast halves | 2 |
Olive oil | 2 teaspoons |
All-purpose flour | 2 tablespoons |
Reduced-sodium chicken broth | ¼ cup |
Juice of 1 lemon |
Capers | 1 tablespoon |
Garlic clove, minced | 1 |
Salt | ¼ teaspoon |
Freshly ground black pepper to taste |
- Directions
- Place chicken between 2 sheets of plastic wrap and pound to a ½-inch thickness with your fist or a rolling pan.
- Heat oil in a large nonstick skillet over medium to medium-high heat. Dredge chicken in flour and cook in skillet for about 3 minutes per side, or until cooked through. Remove chicken from pan, cover, and set aside.
- Add broth, lemon juice, capers, and garlic to pan, and cook 1-2 minutes, until thickened, scraping brown bits off the bottom of the pan as the sauce cooks.
- Top chicken with sauce and serve.
Exchanges
4 very lean meats; 1 fat
Side Suggestions: Spaghetti
Side Suggestions: Steamed Green Beans