Light Chicken Piccata
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Description
A nice, healthy version of chicken piccata. Very light dish. My boyfriend requests it at least once a week!
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
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.
Nutrition Facts
serving: 4 servings
calories: 370.1 kcal
carbohydrates: 28.2 g
protein: 32.3 g
saturated fat: 1.6 g
cholesterol: 71.8 mg
sodium: 261 mg
fiber: 0.9 g
sugar: 9.6 g
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