Name: Chicken Piccata Recipe
Total time: 40 min
Yield: 4
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Selenium

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Vitamins & Minerals

Tenderized chicken breasts are cooked with lemon slices and served in a mouthwatering sauce of garlic, wine and lemon juice in this chicken piccata dinner. 

How to make Chicken Piccata Recipe

Diabetic Living Magazine

Crawler

Indian

<p>Tenderized chicken breasts are cooked with lemon slices and served in a mouthwatering sauce of garlic, wine and lemon juice in this chicken piccata dinner. </p>

Non Vegetarian

Reduced Sodium Chicken Broth

Cornstarch

Skinless,  boneless chicken breast halves,  halved horizontally

All purpose flour

Kosher salt

Freshly ground black pepper

Olive oil

Lemon slices

Butter

Large Cloves Garlic,  Minced

Dry white wine

Lemon juice

Capers,  Drained

In a small bowl stir together broth and cornstarch; set aside. Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick. In a shallow dish stir together flour, salt and pepper. Dip chicken into flour mixture, turning to coat.

step 1

In a 12-inch nonstick skillet heat oil over medium-high. Add chicken; cook 8 to 9 minutes or until done (165 degrees f), turning once. Remove from skillet; keep warm. If desired, add lemon slices to skillet. Cook 30 to 60 seconds or until brown, turning once. Remove from skillet.

step 2

For sauce, in skillet melt butter over medium. Add garlic; cook and stir 30 seconds. Carefully add wine. Cook 1 to 2 minutes or until slightly thick, stirring to scrape up crusty brown bits. Stir in cornstarch mixture. Bring to boiling; reduce heat. Simmer 1 minute or until thick. Stir in lemon juice, capers and thyme.

step 3

Drizzle chicken with sauce and top with lemon slices and additional thyme.

step 4

EatingWell

Chicken Piccata