Skinny Chicken Piccata

Skinny Chicken Piccata takes approximately 45 minutes from beginning to end. This main course has 1078 calories, 106g of protein, and 45g of fat per serving. For $6.94 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. This recipe serves 1. Head to the store and pick up butter, capers, garlic cloves, and a few other things to make it today. 22 people were impressed by this recipe. It is brought to you by Slender Kitchen. Overall, this recipe earns an awesome spoonacular score of 91%. If you like this recipe, you might also like recipes such as Skinny Lemon Chicken Piccata, Chicken Piccata, and Chicken Piccata.

Servings: 1

 

Ingredients:

1 1/2 tbsp butter

1 1/2 tbsp capers

1 1/4 cup chicken broth

1 lb chicken cutlets, 4 pieces

1/2 cup flour plus 1 tsp

4 garlic cloves, minced

juice of 1 lemon

1 tbsp olive oil

2 tbsp chopped parsley

1/4 cup diced shallots

1 tbsp whole grain mustard

Equipment:

frying pan

Cooking instruction summary:

Sprinkle the chicken cutlets on both sides with salt and pepper. Spread the flour out on a large plate and gently coat each chicken breast with flour. Set aside.In a skillet or saute pan, melt 3/4 tbsp of butter over medium high heat. Add 1/2 tbsp olive oil and a touch of cooking spray if needed. Add the chicken breast and cook for 4 minutes on each side. Then set aside and tent with tinfoil to keep them warm. While the chicken is cooking, mix 1 tsp of flour into 1/4 cup of chicken stock and set aside.Add the other 1/2 tbsp of olive oil, shallots, and garlic to the pan. Cook for two minutes until fragrant but not burnt.Add 1/2 cup of chicken stock and scrape all of the brown bits off the bottom of the pan. Cook for about 5 minutes until the chicken broth almost evaporates. Add the chicken broth you mixed with flour and stir until smooth. Then add the final 1/2 cup chicken broth and bring it to a boil. Let is reduce by half and then turn the burner to low.Stir in the butter, capers, mustard, lemon juice, and parsley. Serve each chicken breast with 2 tbsp of piccata sauce.

 

Step by step:


1. Sprinkle the chicken cutlets on both sides with salt and pepper.

2. Spread the flour out on a large plate and gently coat each chicken breast with flour. Set aside.In a skillet or saute pan, melt 3/4 tbsp of butter over medium high heat.

3. Add 1/2 tbsp olive oil and a touch of cooking spray if needed.

4. Add the chicken breast and cook for 4 minutes on each side. Then set aside and tent with tinfoil to keep them warm. While the chicken is cooking, mix 1 tsp of flour into 1/4 cup of chicken stock and set aside.

5. Add the other 1/2 tbsp of olive oil, shallots, and garlic to the pan. Cook for two minutes until fragrant but not burnt.

6. Add 1/2 cup of chicken stock and scrape all of the brown bits off the bottom of the pan. Cook for about 5 minutes until the chicken broth almost evaporates.

7. Add the chicken broth you mixed with flour and stir until smooth. Then add the final 1/2 cup chicken broth and bring it to a boil.

8. Let is reduce by half and then turn the burner to low.Stir in the butter, capers, mustard, lemon juice, and parsley.

9. Serve each chicken breast with 2 tbsp of piccata sauce.


Nutrition Information:

Quickview
1118k Calories
107g Protein
45g Total Fat
66g Carbs
44% Health Score
Limit These
Calories
1118k
56%

Fat
45g
70%

  Saturated Fat
15g
98%

Carbohydrates
66g
22%

  Sugar
5g
7%

Cholesterol
336mg
112%

Sodium
2296mg
100%

Get Enough Of These
Protein
107g
215%

Vitamin B3
52mg
265%

Selenium
174µg
249%

Vitamin B6
3mg
191%

Vitamin K
139µg
133%

Phosphorus
1141mg
114%

Vitamin B5
7mg
71%

Vitamin C
56mg
69%

Potassium
2329mg
67%

Vitamin B1
0.91mg
61%

Manganese
1mg
55%

Vitamin B2
0.86mg
50%

Folate
175µg
44%

Magnesium
167mg
42%

Iron
7mg
39%

Vitamin A
1348IU
27%

Zinc
3mg
26%

Vitamin E
3mg
25%

Copper
0.46mg
23%

Fiber
5g
20%

Vitamin B12
1µg
18%

Calcium
124mg
12%

Vitamin D
0.77µg
5%

covered percent of daily need
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