Once you've tried this Chicken Piccata dish, 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!
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Poultry Recipes and learn how to
Brine Poultry for a moister and tastier dish.
Chicken Piccata Recipe:
Yields: 4 servings
Prep time: 10 min
Cook time: 10 min
4 (6 to 7 ounces each) chicken breast halves, boneless and skinless*
1/2 cup all-purpose
Salt and coarsely-ground
black pepper to taste
2 tablespoons butter
1 teaspoon vegetable oil, safflower oil, or
1/4 cup freshly-squeezed
1/4 cup dry white
3 tablespoons brined
capers, drained and rinsed
You could also use thin, pre-sliced chicken breast cutlets available at most
supermarkets. These cutlets don't have any tenderloins and can be used as is.
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.