Chicken Piccata will become your family’s favorite poultry dish as it is exquisite, impressive, and so easy to prepare. This Italian Chicken Piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine.
Enjoy this restaurant-style Chicken Piccata 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.
Chicken Piccata Recipe:
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
* You could also use thin, pre-sliced chicken breast cutlets available at most supermarkets. These cutlets do not 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. Since chicken has little connective tissue, it is 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.
As all the flour will not be used for the coating, I have reduced the total amount in the calculations.
Each Serving = 9.7 grams, 9.7 carbohydrates, 258 calories