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:
covered percent of daily need
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