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Chicken Piccata

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A nice, healthy version of chicken piccata. Very light dish.
Ingredients
  Salt To Taste
  Pepper To Taste
  Low fat yogurt 8 Ounce (Plain)
  Boned and skinned chicken breast halves 4
  All purpose flour 1⁄2 Cup (8 tbs)
  Paprika 1 Teaspoon
  Olive oil 1 Tablespoon
  Margarine 1 Teaspoon
  Lemon juice 1 1⁄2 Tablespoon
  White vermouth 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Lemon juice 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Capers 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Rich
Method: 
Stir Fried
Occasion: 
Christmas
Interest: 
Holiday, Kids
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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