Classic Chicken Piccata Recipe | Easy & Delicious

INGREDIENTS

3 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 4 boneless skinless chicken breasts (4 ounces each) 2 teaspoons olive oil 1 teaspoon butter 2 cloves garlic, minced 3/4 cup fat-free reduced-sodium chicken broth 1 tablespoon fresh lemon juice 2 tablespoons chopped Italian parsley 1 tablespoon drained capers

PREPARATION:

1. Combine flour, salt and pepper in shallow pie plate. Reserve 1 tablespoon of flour mixture.
2. Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound chicken to 1/2-inch thickness. Coat chicken in flour mixture, shaking off excess.
3. Heat oil and butter in large nonstick skillet over medium heat until butter is melted. Cook chicken 4 to 5 minutes per side or until no longer pink in center. Transfer to serving platter and cover loosely with foil.
4. Add garlic to same skillet; cook and stir over medium heat 1 minute. Add reserved flour mixture; cook and stir 1 minute. Add broth and lemon juice; cook 2 minutes, stirring frequently, until sauce thickens. Stir in parsley and capers; spoon sauce over chicken.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 1 chicken breast with about 1/4 cup sauce Fiber <1 g Carbohydrate 5 g Cholesterol 71 mg Saturated Fat 2 g Total Fat 6 g Calories from Fat 30 % Calories 194 Protein 27 g Sodium 473 mg DIETARY EXCHANGE: Meat 3 Starch 1/2