House Works: Chicken Piccata

When it's this cold outside, it's always great to have a nice, warm meal ready and waiting. But that takes time.

In this House Works, Chef Judy shows us a chicken dish that is not that time consuming to make, and yet will be very satisfying for our family.

Chicken Piccata
Judy Gilliard----www.chefjudy.net
Servings: 4

1 pound chicken breast, no skin, no bone, R-T-C, Smart Chicken
3 tablespoons flour
3/4 teaspoon black pepper
2 tablespoons butter
3/4 teaspoon lemon peel
1/2 cup white wine
1/2 cup low sodium chicken broth
1/4 cup lemon juice
1/4 cup capers
2 cloves garlic
4 each lemon slices

Dredge chicken breasts lightly in flour and lemon pepper. Melt butter in large skillet over medium-high heat. Sauté breasts, turning once, until golden brown, about 5-6 minutes.

Add white wine and chicken broth to skillet; shake pan gently, reduce heat to medium cover and cook 5 minutes. Remove chicken to a warm serving plate, add the lemon juice, lemon peel, garlic, and capers to pan, bring the heat up to medium high and cook until sauce is slightly thickened. Spoon sauce over the chicken breast, garnished with lemon slices.

Per Serving (excluding unknown items): 242 Calories; 9g Fat (35.8% calories from fat); 28g Protein; 8g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 263mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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