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Chicken Piccata

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Ingredients & Nutrition

Ingredients Calories Fat g Carb g Protein g Fiber g
Totals Per Serving (4 servings) 402 16.32 15.22 41.63 0.61*
Recipe Totals 1610 65.28 60.88 166.50 2.46*
4 6-oz skinless, boneless chicken breast halves 748 8.44 0.00 157.10 0.00
2 oz all-purpose flour 206 0.56 43.27 5.86 1.53
1/2 t kosher salt 0 0.00 0.00 0.00 0.00
1/4 t black pepper 1 0.02 0.35 0.06 0.14
2 1/2 T butter, divided 254 28.77 0.02 0.30 0.00
2 T olive oil 239 27.00 0.00 0.00 0.00
1/4 C finely chopped shallots 29 0.04 6.72 1.00 *
4 garlic cloves, thinly sliced 18 0.06 3.97 0.76 0.25
1/2 C dry white wine 96 0.00 3.06 0.08 0.00
3/4 C fat-free, low-sodium chicken broth 7 0.29 0.24 0.92 0.00
2 T lemon juice 8 0.00 2.63 0.12 0.12
1 1/2 T drained capers 3 0.11 0.63 0.30 0.41

* some ingredients are missing nutrition values

Directions

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.

Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

Recipe Info

Prep:
30 min
Start to finish:
30 min
Yield:
4 servings
Servings:
4

Description

From Cooking Light, http://www.myrecipes.com/recipe/chicken-piccata-1

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