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
Ingredients
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4 boneless, skinless chicken breasts (4 oz each), butterflied and cut in half
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Black pepper to taste
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3 Tbsp all-purpose flour
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3 Tbsp unsalted butter
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2 Tbsp olive oil
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1/3 cup fresh lemon juice
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1/2 cup reduced-sodium chicken broth
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1 Tbsp capers, rinsed
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1 lemon, thinly sliced (optional)
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2 Tbsp chopped fresh parsley
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Preparation
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- 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.
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Nutrition Facts
Serving size: 4 oz chicken 2 Tbsp sauce
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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