Cooking Light Chicken Piccata with Capers Recipe

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1 vote | 1646 views

Cooking Light Magazine's Chicken Piccata, so good!

Servings: 4
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Ingredients

Cost per serving $1.54 view details
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 1/4 cup fresh lemon juice
  • 2 tablespoons capers
  • 2 teaspoons minced fresh garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups hot cooked spaghetti (about 8 ounces uncooked)
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

  1. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
  2. Place flour in a shallow dish, and dredge chicken in flour.
  3. Heat butter and oil in a large skillet over medium-high heat.
  4. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm.
  5. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits.
  6. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper.
  7. Serve chicken over pasta.
  8. Top with sauce; sprinkle with parsley.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 303g
Recipe makes 4 servings
Calories 994  
Calories from Fat 86 9%
Total Fat 9.97g 12%
Saturated Fat 2.98g 12%
Trans Fat 0.0g  
Cholesterol 8mg 3%
Sodium 311mg 13%
Potassium 603mg 17%
Total Carbs 185.56g 49%
Dietary Fiber 8.1g 27%
Sugars 6.99g 5%
Protein 32.01g 51%
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