Recipes

Low Fat Chicken Piccata

4 boneless, skinless chicken breast
1/2 cup whole wheat flour
1 teaspoons salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cups low fat-low sodium chicken stock.
1/2 cup white wine
2 tablespoons fresh lemon juice
2 tablespoons smart balance butter,
1 tablespoon drained capers

Recommended Products

Extra-virgin Olive Oil

Directions

1)Pound all Chicken breast until about 1/4-inch thick

2) Mix flour, salt, pepper and garlic powder in a large zip bag.

Heat 1/2 olive oil in large skillet.

3) Place chicken in flour mixture. Make sure it's well drenched. Shake off excess flour and add to heated skillet. Cook till lightly brown, on each side 4 mins per side. Set aside

4)In same skillet, add chicken stock, white wine, and lemon juice, Simmer for about 3 mins. Return chicken to skillet. Cook chicken in chicken/stock for 20-25 minutes Add butter and capers. Season with pepper and salt. Heat till butter melts.

Serve immediately.

Yield: 4 servings
Prep Time: 0 hr 10 mins
Cook Time: 0 hr 25 mins
Ready In: 0 hr 25 mins
   
Category: Main Course
Main Ingredient: Chicken
Cooking Method: Sauteing
Nationality: Italy
Special Diet: Low Calories Low Carb Low Fat One Pot Meal
   

Chef's Note & Story

I got this recipe from another Chef here. I just altered some ingredients to make it a bit more healthier and low fat.
I was pleased with how it came out.

For a side dish I made whole wheat rice, and use some broth from the chicken dish over the rice.

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