Sunday, May 24, 2015

Recipe - Chicken Piccata [Light]

Recipe - Chicken Piccata [Light]

2 servings
Preparation 10 min 
Cooking 10 min
270 calories per serving 


1chicken breasts, boneless, skinless, butterflied300 g
2 tbspwhite flour (all purpose)16 g
1 tbspolive oil15 mL
2 tbsplemon juice, freshly squeezed3/4 lemon
1/3 cupchicken broth85 mL
3 1/2 tspcapers10 g
2 tspbutter, unsalted9 g
1/2 tbspItalian parsley, fresh, chopped3 g
1 pinchsalt [optional]0.1 g
ground pepper to taste
aluminum foil

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Cut the chicken breasts in half lengthwise, then butterfly them to make cutlets. Flatten and tenderize the cutlets using a meat pounder. Season the cutlets with salt and pepper, then coat them with the flour and shake off the excess.
  2. Heat the oil in a large skillet over medium-high heat, then add a few chicken cutlets at a time and cook for 3 min. When the chicken has browned, flip and cook the other side for 3 min. Remove and transfer the cutlets to a plate. Repeat the operation with the remaining chicken cutlets, then add them to the plate, cover with aluminum foil, and put them in the low-setting oven to keep them warm.
  3. Reduce the skillet heat to medium-low, then pour in the lemon juice, broth and capers. Bring the mixture to a boil, scraping up brown bits from the pan for extra flavour. Adjust the seasoning. Return all of the chicken to the pan, cover and simmer for 3-4 min. Remove the chicken and transfer it to a serving platter.
  4. Add the butter to the skillet and whisk vigorously. Pour the sauce over the chicken and garnish with the chopped parsley. Serve.