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