Chicken Piccata

Chicken Piccata

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  • Prep Time


  • Total Time


  • Servings



  • 2

    boneless, skinless chicken breasts, cut in half and pounded into cutlets

  • salt and black pepper

  • whole wheat flour

  • nonstick spray

  • 2

    Tbsp. vegetable oil

  • ¼

    cup dry white wine

  • 1

    tsp. minced garlic

  • ½

    cup low-sodium chicken broth

  • 2

    Tbsp. fresh lemon juice

  • 1

    Tbsp. drained capers

  • 2

    Tbsp. unsalted butter

  • fresh lemon slices

  • chopped fresh parsley


1. Season cutlets with salt and pepper, then dredge in flour. Coat a saute pan with nonstick spray, add oil, and heat over medium-high. 2. Saute cutlets 2-3 minutes on one side. Flip cutlets over and saute the other side, covered, 1-2 minutes. Transfer cutlets to a warmed platter; pour off fat from the pan. 3. Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes. 4. Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates. 5. Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets. 6. Garnish with chopped fresh parsley and serve immediately. Makes: 2 servings Nutritional Information: calories 449, fat 28g (10g. saturated), protein 41, carbohydrates 3, fiber 0g, cholesterol 129mg, sodium 259mg


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