CHICKEN PICCATA HEALTHY RECIPES

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CHICKEN PICCATA RECIPE | COOKING LIGHT



Chicken Piccata Recipe | Cooking Light image

Easy for a weeknight but fancy enough for company, this classic Italian dish has proved a favorite year after year. The recipe uses half as much oil as traditional versions. The sauce picks up every bit of the delicious browned bits left in the pan and is just the right amount of lemony. The dish is versatile enough to go with many sides, such as whole-grain angel hair pasta, roasted vegetables, mashed potatoes, or whole-wheat couscous.

Provided by Julianna Grimes

Total Time 31 minutes

Yield Serves 4

Number Of Ingredients 13

4 (6-ounce) skinless, boneless chicken breast halves
2 ounces all-purpose flour, divided (about 1/2 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
4 medium garlic cloves, thinly sliced
1/2 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth, divided
2 tablespoons fresh lemon juice
1 1/2 tablespoons drained capers
3 tablespoons coarsely chopped fresh flat-leaf parsley

Steps:

  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

Nutrition Facts : Calories 365, CarbohydrateContent 9.3 g, CholesterolContent 118 mg, FatContent 16.3 g, FiberContent 0.7 g, ProteinContent 41.1 g, SaturatedFatContent 6.1 g, SodiumContent 574 mg

CHICKEN PICCATA RECIPE | EATINGWELL



Chicken Piccata Recipe | EatingWell image

Tenderized chicken breasts are cooked with lemon slices and served in a mouthwatering sauce of garlic, wine and lemon juice in this chicken piccata dinner.

Provided by Diabetic Living Magazine

Categories     One-Skillet Low-Calorie Recipes

Total Time 35 minutes

Number Of Ingredients 14

½ cup reduced-sodium chicken broth
2 teaspoons cornstarch
2 (8 ounce) skinless, boneless chicken breast halves, halved horizontally
¼ cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 teaspoons olive oil
4 lemon slices
2 teaspoons butter
3 large cloves garlic, minced
¼ cup dry white wine
2 tablespoons lemon juice
1?½ tablespoons capers, drained
1?½ teaspoons snipped fresh thyme

Steps:

  • In a small bowl stir together broth and cornstarch; set aside. Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick. In a shallow dish stir together flour, salt and pepper. Dip chicken into flour mixture, turning to coat.
  • In a 12-inch nonstick skillet heat oil over medium-high. Add chicken; cook 8 to 9 minutes or until done (165 degrees F), turning once. Remove from skillet; keep warm. If desired, add lemon slices to skillet. Cook 30 to 60 seconds or until brown, turning once. Remove from skillet.
  • For sauce, in skillet melt butter over medium. Add garlic; cook and stir 30 seconds. Carefully add wine. Cook 1 to 2 minutes or until slightly thick, stirring to scrape up crusty brown bits. Stir in cornstarch mixture. Bring to boiling; reduce heat. Simmer 1 minute or until thick. Stir in lemon juice, capers and thyme.
  • Drizzle chicken with sauce and top with lemon slices and additional thyme.

Nutrition Facts : Calories 249.1 calories, CarbohydrateContent 9.7 g, CholesterolContent 87.9 mg, FatContent 9.6 g, FiberContent 0.6 g, ProteinContent 27.2 g, SaturatedFatContent 2.5 g, SodiumContent 354.1 mg, SugarContent 0.5 g

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CHICKEN PICCATA RECIPE | EATINGWELL
Tenderized chicken breasts are cooked with lemon slices and served in a mouthwatering sauce of garlic, wine and lemon juice in this chicken piccata dinner.
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