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Nov 29
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Chicken Piccata

This one’s for the lemon lovers (like me). Chicken Piccata is an Italian specialty where chicken breasts are pounded thin and dredged in flour before being sautéed in butter and oil and covered in a sauce made of lemon juice, wine, capers and more butter. It’s not always a healthy choice in a restaurant, but this lighter version (using chicken broth and far less butter and oil) is just as delicious and clocks in at only 188 calories per serving and only 5 Weight Watcher Points Plus! The fresh lemon juice and salty, briny capers give this dish big flavor and it’s a great weeknight meal because it comes together in about 20 minutes.  Low calorie, low fat, low carbs and low points, no matter which you’re tracking, this dish is a healthy home run.


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Chicken Piccata

Yield: 4 servings

Ingredients:

3 T all purpose flour
¼ t salt
¼ t black pepper
4 (4 oz each) thin boneless skinless chicken breast cutlets (1 lb total) – you can also get two 8 oz breasts, cut them and pound them ¼ - 1/2” thin
1 T olive oil
1 T light butter
½ cup low sodium fat free chicken broth
3 T fresh lemon juice
1 clove garlic, minced
¼ cup capers, drained and rinsed
fresh parsley, chopped, for garnish (not pictured)

Directions:

  1. Combine the flour, salt and pepper into a large Ziploc bag and shake to mix. Add the chicken, seal the bag and shake until the breasts are thoroughly coated.
  2. Heat the butter and oil in a large skillet over medium-high heat. Add the chicken breasts in a single layer and cook for 3 minutes or until the bottoms are golden. Flip the chicken breasts over and cook for an additional 3-4 minutes until the underside is golden and the chicken is cooked through. Remove chicken to a separate plate and cover in foil to keep warm.
  3. Pour the chicken broth into the same pan and stir to scrape up any browned bits from the chicken and flour. Add the lemon juice, garlic and capers and cook for another 4-5 minutes while sauce reduces. Pour sauce over chicken and garnish with chopped parsley if desired.

Weight Watchers Points Plus:
5 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
188 calories, 6 g carbs, 6 g fat, 27 g protein, 0 g fiber (from myfitnesspal.com)

loosely inspired by the Turkey Piccata in the Crock Pot 365 Year-Round Recipes Cookbook

   

13 Responses to “Chicken Piccata”

  1. #
    1
    Anonymous — December 1, 2012 @ 4:16 am

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  2. #
    2
    Elizabeth@ Food Ramblings — December 4, 2012 @ 12:51 am

    delicious! i love chicken picata

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    3
    Anonymous — December 6, 2012 @ 4:01 pm

    I made it. It is and was delicious.

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    Danielle — December 10, 2012 @ 7:03 am

    Oh, this was another home run in my house. Chicken-critical father loved this, too. I served it with a side of whole wheat pasta and it went over really well. I think next time, if I make it with pasta, I’ll double the sauce recipe because there wasn’t enough to coat the pasta. But girl, you did great on this! <3

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    Carey Ogburn — December 19, 2012 @ 2:05 am

    Omg it was delicious! I only made enough chicken for two, but I made the full sauce recipe. I served it on whole wheat linguini and it was perfect!!

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    6
    Randi@SowderingAbout — January 3, 2013 @ 3:43 am

    This was amazing. I cooked it tonight for the family and even my one year old was all over it!

    Thanks for the post!!

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    Peter Cooper — February 12, 2013 @ 9:22 am

    That is for sure a healthy meal you have there. Since I’ve been working out and I need to watch what I’m eating, I will try to make this kind of meal. Thanks!

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    Elijah Peterson — February 13, 2013 @ 2:04 am

    This meal is best suited for those people that are always on the go like me. I just love how you plate that chicken piccata.

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    Bruce Goofer — February 14, 2013 @ 6:27 am

    I wonder what’s taste of that chicken piccata. I guess there’s one way to find out!

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    CLT Mama — February 25, 2013 @ 9:08 pm

    Love your recipes!! Im finally cooking :) Can I use a butter substitute for the TBSP of butter?

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    Anonymous — March 15, 2013 @ 8:02 pm

    I’m not one to “rate” things online but I must give credit where credit is due. This is a great recipe! We ate is 2 nights ago and are making again tonight. Yummy and truly easy/quick! Thanks for your hard work!

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    Marian — September 30, 2013 @ 11:03 pm

    I’ve had this recipe saved for a while but just made it tonight. It was fantastic! I made with some roasted asparagus and had a fancy meal on a Monday night. Even the 12 year old enjoyed it!

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    Beth — May 6, 2014 @ 1:11 am

    Best recipe on EB and that is saying something! Friggin’ faboulously fantastic!

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