See Also: Chicken Piccata(recipes)
Classic Chicken Piccata(recipes)
piccata(dictionary)
Turkey Piccata(recipes)
chicken(encyclopedia)
Chicken Pot Pie(recipes)
Chicken Little(dictionary)
Do the chicken w(rap)(recipes)
chicken run(dictionary)
chicken(2)(dictionary)

Chicken Piccata (recipes)


Chicken Piccata

Yield: Makes 4 servings

In this low-carbohydrate dish, two simple ingredients, garlic and lemon, combine for a bold flavor.





Ingredients:



3tablespoons all-purpose flour

1/2teaspoon salt

1/4teaspoon black pepper

4boneless skinless chicken breasts (4 ounces each)

2teaspoons olive oil

1teaspoon butter

2cloves garlic, minced

3/4cup fat-free reduced-sodium chicken broth

1tablespoon fresh lemon juice

2tablespoons chopped Italian parsley

1tablespoon drained capers









Preparation:





1.Combine flour, salt and pepper in shallow pie plate. Reserve 1 tablespoon of flour mixture.2.Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound chicken to 1/2-inch thickness. Coat chicken in flour mixture, shaking off excess.3.Heat oil and butter in large nonstick skillet over medium heat until butter is melted. Cook chicken 4 to 5 minutes per side or until no longer pink in center. Transfer to serving platter and cover loosely with foil.4.Add garlic to same skillet; cook and stir over medium heat 1 minute. Add reserved flour mixture; cook and stir 1 minute. Add broth and lemon juice; cook 2 minutes, stirring frequently, until sauce thickens. Stir in parsley and capers; spoon sauce over chicken.









Nutritional Information:







Serving Size: 1 chicken breast with about 1/4 cup sauce







Fiber









Carbohydrate

5 g







Cholesterol

71 mg







Saturated Fat

2 g







Total Fat

6 g







Calories from Fat

30 %







Calories

194







Protein

27 g







Sodium

473 mg









Dietary Exchange:







Meat

3







Starch

1/2















Other ways:



Chicken Piccata

(serves 4)



Ingredients

4 boneless, skinless breasts, pounded to a 1/4 inch thick

1/4 cup flour

1/4 cup butter

1/4 cup Marsella or white wine

2 tablespoons lemon juice

1/2 teaspoon salt

pepper to taste

lemon slices and parsley for garnish



Directions

Coat chicken with flour, shaking off excess. Melt butter in a large skillet over medium heat; add chicken and cook for 3 minutes per side or until golden brown. Add Marsella, lemon juice, salt and pepper; bring to a boil. Reduce heat and simmer uncovered for 3 minutes or until sauce is slightly thickened. Place chicken on serving dish; spoon sauce over chicken and garnish with lemon and parsley.