November Recipe - Chicken Piccata


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Chicken Piccata
  • 6 boneless, skinless chicken breast halves (about 4 ounces each)
  • 1 teaspoon extra-virgin olive oil
  • 8 green oinions, thinly sliced on the diagonal
  • 2 cloves of garlic, crushed or minced
  • 1/2 cup all-purpose flour
  • 2 to 3 teaspoons extra-virgin olive oil
  • 2 tablesppons low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons capers, rinsed, drained, andchopped if very large
  • 2 tablespoons dry white wine (optional)
  • 2 tablespoons dry sherry (optional)
  • Black pepper to taste
  • 1 small lemon, thinly sliced (optional)
  • 2 tablespoons chopped parsley (optional)

Rinse the chicken breasts and pat dry with paper towels. Pplace between sheets of plastic wrap and flatten slightly with a meat mallet or rolling pin. Set aside.

Heat a large skillet over medium heat, add 1 teaspoon olive oil, and saute the green onions and garlic just ubtil tender, about 2 minutes. Remove from pan and set aside.

Put the flour on a plate and lightly coat both sides of the chicken. Shake off excess flour.

Lightly brown chicken in the skillet over medium heat, adding a small amount of oil as needed. Return the green oinions and garlic to the pan. Add the broth, lemon juice, and capers, and the wine and sherry if using. Saute over high heat until heated through, about 2 minutes. Stir in the pepper.

Serve on a warmed platter and garnish with lemon slices and chopped parsley, if using


Serves 6: 1 breast half per serving

  • Calories: 212
  • Protein 28 g
  • Carbohydrates 10 g
  • Cholesterol 66 mg
  • Sodium 72 mg
  • Total fat 6 g - Saturated 1 g - Polyunsaturated 1 g - Monosaturated 3 g