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Chicken Piccata

Chicken Piccata
THIS is a flavorful low-fat, low sodium dish. With the lemon juice ingredient, the salt isn’t missed. I usually serve this with rice or pasta, but it takes longer to cook either one of these than it does the chicken!
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 tablespoons white wine or reduced-sodium chicken broth
  • 1 garlic clove, minced
  • 1/3 cup reduced-sodium chicken broth
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoons capers
  • 1-1/2 teaspoons butter
  • 2 thin lemon slices

Directions

  • Flatten chicken to 1/2-in. thickness. In a large plastic resealable
  • bag, combine the flour, salt and pepper; add the chicken, one piece
  • at a time. Seal bag and toss to coat.
  • In a small skillet, brown chicken in oil for 2-3 minutes on each side
  • or until no longer pink. Remove and keep warm.
  • Add wine and garlic to the pan; cook and stir for 30 seconds. Add the
  • broth, lemon juice and capers. Bring to a boil; cook for 1-2 minutes
  • or until slightly thickened. Stir in butter and lemon slices. Return
  • chicken to the pan; heat through. Yield: 2 servings.
© Taste of Home 2013

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Chicken Piccata (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013