Light Chicken Piccata recipe

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Ingredients

8 ounces lowfat plain yogurt
4 boned and skinned chicken breast halves
½ cup all-purpose flour
1 teaspoon paprika
salt and pepper to taste
1 tablespoon olive oil
1 teaspoon margarine
1 ½ tablespoons lemon juice
1 cup white vermouth
2 cloves garlic, minced
½ cup lemon juice
½ cup water
2 tablespoons capers

Nutrition Info

370.1 calories
carbohydrate: 28.2 g
cholesterol: 71.8 mg
fat: 6.9 g
fiber: 0.9 g
protein: 32.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 261 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.

  2. Rinse chicken, and pat dry with paper towels.

  3. In a bowl, stir together flour, paprika, salt, and pepper.

  4. Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet, cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm.

  5. Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.

  6. Return chicken to the pan, and simmer 3 minutes.

Recipe Yield

4 servings

Recipe Note

A nice, healthy version of chicken piccata. Very light dish. My boyfriend requests it at least once a week!

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