Sunday, January 24, 2016

Chicken Piccata

I made this one night for dinner.  Jenna called to say she was on her way home and I started cooking this.  It was done when she got home and she gave it 5 stars!
Chicken Piccata

3 tablespoons all purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
4 (4 oz each) thin boneless skinless chicken breast cutlets (1 lb total) – you can also get two 8 oz breasts, cut them and pound them ¼ – 1/2” thin
1 tablespoon olive oil
1 tablespoon light butter
½ cup low sodium fat free chicken broth
3 tablespoon fresh lemon juice
1 clove garlic, minced
¼ cup capers, drained and rinsed
fresh parsley, chopped, for garnish (not pictured)

Combine the flour, salt and pepper into a large Ziploc bag and shake to mix. Add the chicken, seal the bag and shake until the breasts are thoroughly coated.

Heat the butter and oil in a large skillet over medium-high heat. Add the chicken breasts in a single layer and cook for 3 minutes or until the bottoms are golden. Flip the chicken breasts over and cook for an additional 3-4 minutes until the underside is golden and the chicken is cooked through.

Remove chicken to a separate plate and cover in foil to keep warm.

Pour the chicken broth into the same pan and stir to scrape up any browned bits from the chicken and flour. Add the lemon juice, garlic and capers and cook for another 4-5 minutes while sauce reduces. Pour sauce over chicken and garnish with chopped parsley if desired.

Weight Watchers SmartPoints:
4 per serving (SP calculated using the recipe builder on

Weight Watchers Points Plus:
5 per serving (P+ calculated using the recipe builder on

Nutrition Information:
188 calories, 6 g carbs, 0 g sugar, 6 g fat, 1 g saturated fat, 27 g protein, 0 g fiber (from



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