Once you've tried this Chicken Piccata, it
will become your favorite poultry dish. Enjoy this restaurant dish at home
with a glass of wine and a fresh salad. So easy to make, it is excellent for
a dinner party to impress your guest. They will never even realize that it
is low in calories!
For more great Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate Recipes, and Diabetic Recipes, check out
my
Diet
Recipe Index. Also check out my
Nutritional Chart
for fat grams, fiber grams, carbohydrate grams, and calories for all your favorite foods.
More great
Poultry Recipes
and learn how to
Brine Poultry
for a moister and tastier dish.
Chicken Piccata Recipe
Recipe Type:
Poultry,
Wine,
Capers,
Diet
Yields: 4 servings
Prep time: 10 min
Cook time: 10 min
Ingredients:
4 (6 to 7 ounces each) chicken breast halves, boneless and skinless*
1/2 cup all-purpose
flour
Salt and coarsely-ground
black pepper to taste
2 tablespoons butter
1 teaspoon vegetable oil, safflower oil,
or
olive oil
1/4 cup freshly-squeezed
lemon juice
1/4 cup dry white
wine
3 tablespoons brined
capers, drained and rinsed
*
The U.S. Department
of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
Preparation:
Working with one chicken breast at a time, place each between two pieces of plastic wrap with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/4-inch thick.
You want the smooth side to remain intact while the ragged side receives the impact of the mallet. And since chicken has little connective tissue, it’s important to use gentle strokes when pounding—the meat can tear easily.
Remove plastic wrap.In a shallow pie plate, combine flour, salt, and pepper. Roll
pounded chicken breasts in the flour mixture to coat all sides.
In a large nonstick frying pan over medium heat, heat butter and vegetable oil
of your choice. Add floured chicken breasts and cook 3 to 5 minutes per side or until fully cooked and tender.
Pour lemon juice and white wine over chicken. Add capers and simmer another 2 to 3 minutes longer. Remove from heat and transfer chicken onto a serving platter.
Reduce liquid left in frying pan by boiling an additional 2 to 3 minutes; pour over the chicken and serve immediately.
Makes 4 servings.
