This easy chicken piccata recipe is a fast weeknight dinner. If you are looking for a quick dinner recipe, this delicious chicken piccata can be made in less than 30 minutes.

 

What you will need

  • 4 boneless skinless chicken breasts, butterflied and cut in half (4 oz each)
  • Black pepper to taste
  • 3 Tbsp all-purpose flour
  • 3 Tbsp reduced-calorie trans fat free margarine
  • 2 Tbsp olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup reduced-sodium chicken broth
  • 1 Tbsp capers, rinsed
  • 1 lemon, thinly sliced (optional)
  • 2 Tbsp chopped fresh parsley

 

Preparation

  • Season chicken with pepper. In a resealable plastic bag, dredge the chicken in the flour and shake off excess.
  • In a large skillet, melt the margarine and oil over medium-high heat. Add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove from skillet and set aside.
  • In the same skillet, add the lemon juice, broth and capers. Bring to a boil, scraping up brown bits. Return the chicken to the skillet and simmer for 5 minutes. Arrange lemon slices on a platter, if using. Transfer chicken to platter. Pour sauce over chicken and garnish with parsley.

Nutrition Facts

4 oz chicken
2 Tbsp sauce

Calories: 240
Fat: 14g
Saturated Fat: 0g
Cholesterol: 65mg
Sodium: 343mg
Carbohydrates: 4g
Fiber: 0g
Protein: 26g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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