Light Chicken Piccata recipe
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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
Nutrition Info
- 370.1 caloriescarbohydrate: 28.2 gcholesterol: 71.8 mgfat: 6.9 gfiber: 0.9 gprotein: 32.3 gsaturatedFat: 1.6 gservingSize: -sodium: 261 mgsugar: 9.6 gtransFat: : -unsaturatedFat: : -
Directions Light Chicken Piccata
Directions
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Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
Rinse chicken, and pat dry with paper towels.
In a bowl, stir together flour, paprika, salt, and pepper.
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.
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.
Return chicken to the pan, and simmer 3 minutes.