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Diabetic & Heart Healthy

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

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      • 4 boneless, skinless chicken breasts (4 oz each), butterflied and cut in half
      • Black pepper to taste
      • 3 Tbsp all-purpose flour
      • 3 Tbsp unsalted butter
      • 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 butter 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

Serving size: 4 oz chicken 2 Tbsp sauce

Serves 4

Per Serving: Calories: 240 Fat: 14g Saturated Fat: 1g Cholesterol: 88mg 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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