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
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The copyright of the article Chicken Piccata in Low Carb Cooking is owned by Stephanie Gallagher. Permission to republish Chicken Piccata in print or online must be granted by the author in writing.
