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
- 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.
4 oz chicken
2 Tbsp sauce
Saturated Fat: 0g
Copyright 2016-2019 © Baldwin Publishing, Inc. All rights reserved.
Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.
Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD