2017 Recipe – Food.com
Chicken Piccata Low Fat
By Rita~
Prep Time: 15 mins Total Time: 25 mins Servings: 4
ABOUT THIS RECIPE
“There is no butter in this using just a bit of olive oil that keeps the good fat in
you and the bad fat (butter) off you. This is a great light dish for those
romantic evening when you don’t want to get weighed down!”
INGREDIENTS
4 boneless skinless chicken breasts
1 1 /2 tablespoons olive oil
salt
fresh ground black pepper
4 tablespoons flour ( for dredging)
1/2 cup low sodium chicken broth
1 shallot, diced
2 tablespoons lemon juice
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh parsley
DIRECTIONS
Photo by Linky
1. Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a
mallet until thin.
2Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken
with salt and pepper and dredge it in flour.
3.Saute the chicken over high heat, about 3 flip add shallots and cook 3 more minute. on other side.
Remove chicken to a warm platter and keep warm.
4. Quickly add the chicken broth to the pan and stir with a wooden spoon to release any yummy bits
that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and
capers. Pour the sauce over the chicken, sprinkle with parsley and serve.
Chicken Piccata
Recipe courtesy of Food Network Kitchen
Chicken Piccata
Ingredients
Total Time:
37min
Prep: 25 min
Cook: 12 min
Yield:
4 servings
Level:
Easy
.., 1 pound chicken scaloppini (about 4 ounces each)
.., Kosher salt and freshly ground black pepper
.., 1 tablespoon plus 1 teaspoon all-purpose flour, divided
.., 3 teaspoons extra-virgin olive oil
.., 2 garlic cloves, finely chopped
.., 1/2 cup low-sodium chicken broth
.., Finely grated zest and juice of 1 lemon, zest reserved for optional
garnish, about 2 tablespoons juice
.., 1 teaspoon white wine vinegar
.., 2 tablespoons chopped fresh parsley, plus more for garnish
., 1 tablespoon capers, drained and rinsed
., 1 tablespoon unsalted butter
., Baby arugula for garnish
., Whole-wheat angel hair pasta or roasted potatoes, for serving
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Season the chicken with salt and pepper and sprinkle with 1
tablespoon flour.
J
7 Chicken Piccata Recipe: Food Network Kitchen: Food?
Heat 2 teaspoons oil in a large nonstick skillet over medium-high
heat until very hot; cook the cutlets until opaque throughout, 1 to 2
minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.)
Reduce the heat under the skillet to medium.
Add the remaining teaspoon oil and garlic to the same skillet; cook
until fragrant, about 1 minute. Whisk together the broth, lemon juice
and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced
and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers.
Swirl in the butter until sauce is shiny and slightly thickened.
Serve chicken with the sauce. Toss the arugula and freshly grated
lemon zest with a light drizzle of olive oil; season to taste with salt
and pepper, scatter over chicken. Serve with pasta or potatoes as
desired.
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From Food Network Kitchens
© 2017 Television Food Network, G.P. All Rights Reserved.