Chicken Piccata
One of my favorite elegant, but easy chicken recipes.
An easy chicken breast recipe with boneless chicken breasts sauteed in white wine and lemon juice.
Chicken Piccata Recipe
- 6 boneless, skinless chicken breasts
- 1/3 cup flour
- 1 Tbsp. butter
- 2 Tbsp. olive oil
- 1/3 cup fresh lemon juice
- 1/4 cup dry white wine
- 2 cloves garlic, minced
- 1/4 cup capers, rinsed
Pound chicken breasts to 1/4-inch thickness. Dredge in flour, then shake off excess. Heat butter and olive oil in a 12-inch skillet over medium heat. Cook chicken breasts for 4-5 minutes on each side or until juices are no longer pink when center of each piece is pierced. Remove chicken to a plate; cover to keep warm.
Pour lemon juice and white wine into skillet, scraping up brown bits. Stir in garlic and capers. Continue cooking until sauce is reduced by one-half. Return chicken to pan and heat until warmed through.
Serves 6.
Per serving: 220 calories, 8 g fat, 70 mg cholesterol, 7 g carbohydrate, 1 g fiber, 27 g protein, 2% Vitamin A, 14% Vitamin C, 2% calcium, 7% iron
For more easy chicken recipes, see also:
The copyright of the article Chicken Piccata in Low Carb Cooking is owned by Stephanie Gallagher. Permission to republish Chicken Piccata must be granted by the author in writing.
