Chicken Piccata
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Ingredients
- 12 ounces boneless, skinless chicken tenders
- 2 tablespoons flour
- 4 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley
- 2 teaspoons capers, minced freshly ground black pepper
- Recipe Notes: Pounding the chicken breasts to an even thickness is an important step because it allows the chicken to cook evenly so both ends are moist and delicious.
Details
Servings 4
Adapted from flatbellydiet.prevention.com
Preparation
Step 1
1. Lay the tenders on a work surface. With a smooth scaloppine pounder or a rolling pin covered in plastic wrap, flatten to 1/4" thickness. Dredge the cutlets lightly in the flour.
2. Heat a large skillet over medium-high heat. Add the oil to the skillet and heat until sizzling. Place the chicken in the skillet. Cook for 2 minutes per side or until lightly browned and cooked through.
3. Add the lemon juice, parsley, and capers. Bring the mixture to a boil. Reduce the heat and simmer for 2 minutes to allow the flavors to blend. Season to taste with the pepper. Serve the chicken with the pan juices.
Recipe Tip
Make It A Flat-Belly Meal: Serve with the Spinach Salad with Pears, Pecans, and Goat Cheese but omit the pecans (208). Total Meal: 443 calories
CALORIES : 235cal
CARBS : 4g
FAT : 15g
PROTEIN : 21g
FIBER : 0g
SODIUM : 108mg
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