Chicken Piccata

Chicken Piccata takes roughly 45 minutes from beginning to end. This recipe serves 4. One portion of this dish contains about 25g of protein, 9g of fat, and a total of 207 calories. For $1.85 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of fat free chicken broth, bell pepper, light butter, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a rather cheap main course. 3639 people found this recipe to be tasty and satisfying. It is brought to you by Emily Bites. With a spoonacular score of 81%, this dish is outstanding. Try Chicken Piccata, Chicken Piccata, and Chicken Piccata for similar recipes.

Servings: 4

 

Ingredients:

3 T all purpose flour

¼ t black pepper

¼ cup capers, drained and rinsed

4 (4 oz each) thin boneless skinless chicken breast cutlets (1 lb total) – you can also get two 8 oz breasts, cut them and pound them ¼ - 1/2” thin

½ cup low sodium fat free chicken broth

fresh parsley, chopped, for garnish (not pictured)

1 clove garlic, minced

3 T fresh lemon juice

1 T light butter

1 T olive oil

¼ t salt

Equipment:

frying pan

aluminum foil

Cooking instruction summary:

Combine the flour, salt and pepper into a large Ziploc bag and shake to mix. Add the chicken, seal the bag and shake until the breasts are thoroughly coated.Heat the butter and oil in a large skillet over medium-high heat. Add the chicken breasts in a single layer and cook for 3 minutes or until the bottoms are golden. Flip the chicken breasts over and cook for an additional 3-4 minutes until the underside is golden and the chicken is cooked through. Remove chicken to a separate plate and cover in foil to keep warm.Pour the chicken broth into the same pan and stir to scrape up any browned bits from the chicken and flour. Add the lemon juice, garlic and capers and cook for another 4-5 minutes while sauce reduces. Pour sauce over chicken and garnish with chopped parsley if desired.

 

Step by step:


1. Combine the flour, salt and pepper into a large Ziploc bag and shake to mix.

2. Add the chicken, seal the bag and shake until the breasts are thoroughly coated.

3. Heat the butter and oil in a large skillet over medium-high heat.

4. Add the chicken breasts in a single layer and cook for 3 minutes or until the bottoms are golden. Flip the chicken breasts over and cook for an additional 3-4 minutes until the underside is golden and the chicken is cooked through.

5. Remove chicken to a separate plate and cover in foil to keep warm.

6. Pour the chicken broth into the same pan and stir to scrape up any browned bits from the chicken and flour.

7. Add the lemon juice, garlic and capers and cook for another 4-5 minutes while sauce reduces.

8. Pour sauce over chicken and garnish with chopped parsley if desired.


Nutrition Information:

Quickview
206k Calories
25g Protein
8g Total Fat
6g Carbs
14% Health Score
Limit These
Calories
206k
10%

Fat
8g
13%

  Saturated Fat
2g
15%

Carbohydrates
6g
2%

  Sugar
0.44g
0%

Cholesterol
76mg
25%

Sodium
699mg
30%

Get Enough Of These
Protein
25g
51%

Vitamin K
70µg
67%

Vitamin B3
12mg
62%

Selenium
39µg
56%

Vitamin B6
0.88mg
44%

Phosphorus
254mg
25%

Vitamin B5
1mg
17%

Vitamin C
12mg
15%

Potassium
478mg
14%

Vitamin B2
0.17mg
10%

Magnesium
37mg
9%

Vitamin A
455IU
9%

Vitamin B1
0.13mg
9%

Iron
1mg
7%

Folate
26µg
7%

Vitamin E
0.93mg
6%

Zinc
0.81mg
5%

Vitamin B12
0.29µg
5%

Copper
0.1mg
5%

Manganese
0.09mg
4%

Fiber
0.69g
3%

Calcium
21mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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