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Lemony Chicken Piccata

Total Time

Prep/Total Time: 25 min.


2 servings

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 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


  1. 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.
  2. In a small skillet, brown chicken in oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm.
  3. 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.

Nutrition Facts

1 each: 259 calories, 13g fat (3g saturated fat), 70mg cholesterol, 530mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

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