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

Servings and Times

Servings

Ingredients and Preparation

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

EBSCO Information Services is fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

To send comments or feedback to our Editorial Team regarding the content please email us at healthlibrarysupport@ebsco.com. Our Health Library Support team will respond to your email request within 2 business days.