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Chicken Piccata  

Sauteed lemon chicken with capers and olive oil. Serve with choice of pasta.

Cal: 294 Fat: 14g Carbs: 9g Protein: 26g Fiber: 0g
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Original recipe serves 4


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Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 1/2 cup white wine
  • 2 tablespoons parsley ; chopped
  • 1 pound chicken ; breasts, rinsed and patted dry.
  • 3 tablespoons lemon juice
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon capers ; drained and rinsed
  • 1 cup chicken broth ; reduced sodium
  • In My Kitchen

  • Directions

    Place flour in a medium bowl. Place chicken between 2 sheets of plastic wrap and pound each to 1/4 inch thickness. Coat chicken with flour. In a large skillet cook chikcen in hot oil over medium heat-hight heat 2-3 minutes per side or until done. Remove chicken from pan, cover and keep warm. To make the sauce, add broth, lemon juice and wine to the skillet. Bring to a boil, and then simmer, uncovered for 2 minutes. Remove sauce from heat and stir in capers and parsley. Divide choice of cooked pasta among 4 plates and top each with chicken. Season with salt and pepper to taste. Spoon sauce over all.

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    (No rating submitted) Anonymous User on 2005-11-12

    This was pretty simple to make. I like to add more capers :). Adding some sliced red bell pepper is a good touch also.