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Nutrition Facts
Serving Size 1 (179g) Recipe makes 4 servings
Calories 214
Calories from Fat 61		(28%)
Amount Per Serving		%DV
	Total Fat 6.8g	10%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 215mg		8%
Potassium 373mg		10%
Total Carbohydrate 8.2g		2%
	Dietary Fiber 0.4g	1%
	Sugars 0.3g
Protein 29.0g		57%
detailed view... how is this calculated?

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Chicken Piccata Low Fat

Recipe #152638 | 25 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jan 20, 2006

There is no butter in this using just a bit of olive oil that keeps the good fat in you and the bad fat (butter) off you. This is a great light dish for those romantic evening when you don 't want to get weighed down!

SERVES 4 (change servings and units)

Ingredients

4 boneless skinless chicken breasts
1 1/2 tablespoons olive oil
salt
fresh ground black pepper
4 tablespoons flour (for dredging)
1/2 cup low sodium chicken broth
1 shallot, diced
2 tablespoons lemon juice
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh parsley

Directions

1
Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
2
Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
3
Sauté the chicken over high heat, about 3 flip add shallots and cook 3 more minute. on other side. Remove chicken to a warm platter and keep warm.
4
Quickly add the chicken broth to the pan and stir with a wooden spoon to release any yummy bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.

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Featured Reviews for This Recipe

From: Linky

On Apr 22, 2009

Oh yummy! I also forgot to add the parsley, but there's always next time. As suggested, I used corn starch/arrowroot to thicken the sauce. Served with basmati rice and garlicky green beans. Easy, tasty and quick. DH and BF loved it, too.

1 person found this review helpful

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From: Linda T

On May 25, 2007

This was very tasty. I think I used a bit more shallot than the recipe called for and I forgot to top it with parsley. Very fast meal. I served with some whole wheat couscous and roasted squash

1 person found this review helpful

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From: justcallmetoni

On Feb 17, 2006

I've made this twice this week and went back and forth on how to rate it. On both occasions, I skipped the dredging with flour and used a bit of arrowroot at the end to add a bit of thickening to the sauce. The first time I made it with the stated amount of capers and found they were just a bit too much for me, as I found they stood out too much. The second time I made this, I cut the amount of capers in half and added an extra tablespoon of lemon. With these small adjustments it was a definate 5-star. Light and lemony with a brightness in flavor added wih the parsley. So easy, this should be in everyone's cooking repertoire. Thanks Rita!

6 people found this review helpful

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From: Derf

On Oct 26, 2007

Lovely chicken piccata! very flavourful with the capers and lemon. I had to use regular onion, finely chopped, couldn't find any decent shallots. The parsley was a nice fresh finish. I think it's important that the chicken be well pounded to very thin so that it can be cooked with high heat quickly. We loved the crisp outside and succulent inside and the sauce was delicious served with mashed potato and steamed broccoli. Thanks for a delish dinner Rita, I will make it again.

3 people found this review helpful

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