Chicken Piccata

by BWinog
Tastiness: Difficulty:
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ingredients

  • 12 ounces boneless, skinless chicken tenders
  • 2 tablespoons flour
  • 4 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons capers, minced
  • Freshly ground black pepper
  • Directions

    1.Lay the tenders on a work surface. With a smooth scaloppine pounder or a rolling pin covered in plastic wrap, flatten to 1/4" thickness. Dredge the cutlets lightly in the flour.

    2.Heat a large skillet over medium-high heat. Add the oil to the skillet and heat until sizzling. Place the chicken in the skillet. Cook for 2 minutes per side or until lightly browned and cooked through.

    3.Add the lemon juice, parsley, and capers. Bring the mixture to a boil. Reduce the heat and simmer for 2 minutes to allow the flavors to blend. Season to taste with the pepper. Serve the chicken with the pan juices.

    Recipe Notes

    Pounding the chicken breasts to an even thickness is an important step because it allows the chicken to cook evenly so both ends are moist and delicious.

    Nutritional Facts per serving

    CALORIES 230.1 CAL

    FAT 14.6 G

    SATURATED FAT 2.2 G

    CHOLESTEROL 49.3 MG

    SODIUM 99.3 MG

    CARBOHYDRATES 3.8 G

    TOTAL SUGARS 0.2 G

    DIETARY FIBER 0.3 G

    PROTEIN 20.2 G

    Comments

    • BWinog says: My family loves this recipe from The Flat Belly Diet Cookbook!

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