Chicken Piccata Low Fat
"There is no butter in this using just a bit of olive oil that keeps the good fat in you and the bad fat (butter) off you. This is a great light dish for those romantic evening when you don 't want to get weighed down!"
photo by Linky
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 22.18 ml olive oil
- salt
- fresh ground black pepper
- 59.16 ml flour (for dredging)
- 118.29 ml low sodium chicken broth
- 1 shallot, diced
- 29.58 ml lemon juice
- 29.58 ml capers, rinsed and drained
- 29.58 ml chopped fresh parsley
directions
- Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
- Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
- Sauté the chicken over high heat, about 3 flip add shallots and cook 3 more minute. on other side. Remove chicken to a warm platter and keep warm.
- Quickly add the chicken broth to the pan and stir with a wooden spoon to release any yummy bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.
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Reviews
-
I'm going to make a confession - I have never eaten a caper before. I'm going to make a 2nd confession - I hope I never eat another caper again. Other than eating a caper, the chicken was absolutely delicious. I enjoyed pounding the chicken to a nice, thin piece of meat that cooked up quickly. Instead of olive oil, I substituted a tablespoon of organic butter. The inside of the chicken was moist and the outside slightly crisp, a perfect contrast. The flavor was superb! A very easy and tasty dinner. Thank you very much for posting this recipe. -
Lovely chicken piccata! very flavourful with the capers and lemon. I had to use regular onion, finely chopped, couldn't find any decent shallots. The parsley was a nice fresh finish. I think it's important that the chicken be well pounded to very thin so that it can be cooked with high heat quickly. We loved the crisp outside and succulent inside and the sauce was delicious served with mashed potato and steamed broccoli. Thanks for a delish dinner Rita, I will make it again. -
I've made this twice this week and went back and forth on how to rate it. On both occasions, I skipped the dredging with flour and used a bit of arrowroot at the end to add a bit of thickening to the sauce. The first time I made it with the stated amount of capers and found they were just a bit too much for me, as I found they stood out too much. The second time I made this, I cut the amount of capers in half and added an extra tablespoon of lemon. With these small adjustments it was a definate 5-star. Light and lemony with a brightness in flavor added wih the parsley. So easy, this should be in everyone's cooking repertoire. Thanks Rita! -
Low calorie dishes seldom taste this good!! I made this dish per the recipe except for 2 small changes. I added about 1/2 cup of artichoke hearts quartered, then reduced the lemon juice to 1 tbsp. The tartness of the artichokes went well with the salty capers. The chicken was tender and succulent. I did pound it out fairly thin so it would cook quickly and brown without burning. I did find I wanted a little more sauce so I just added about 1/4 cup more broth and a pinch of flour to thicken it up. I served it with sauteed Italian squash and fresh mushrooms.<br/>This is a weight friendly dish.......my scales tell me so. :-) Thank you Rita. -
Oh yummy! I also forgot to add the parsley, but there's always next time. As suggested, I used corn starch/arrowroot to thicken the sauce. Served with basmati rice and garlicky green beans. Easy, tasty and quick. DH and friend loved it, too.
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RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey
