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Light Chicken Piccata

Light Chicken Piccata

  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    3 h 15 m
KBJORNSTAD

KBJORNSTAD

A nice, healthy version of chicken piccata. Very light dish. My boyfriend requests it at least once a week!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
  2. Rinse chicken, and pat dry with paper towels.
  3. In a bowl, stir together flour, paprika, salt, and pepper.
  4. 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.
  5. 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.
  6. Return chicken to the pan, and simmer 3 minutes.
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Reviews

WHITNEYBROOK
31

WHITNEYBROOK

4/22/2006

This has become one of my favorite recipes. The chicken is most tender if you use the yogurt, but I made it the other day without it and it was plenty good. In fact, I may stop using the yogurt all together to save the trouble and just use a meat mallet to make the chicken thin/more tender.

LOVE 2 COOK
14

LOVE 2 COOK

4/1/2008

I tried this recipe because I had bought some plain whole milk yogurt by mistake, and wanted to use it up. I did let the chicken sit with the yogurt overnight and the chicken came out wonderfully tender - my husband loved it. I made a few small changes. I did not have capers, so I added some fresh sliced mushrooms to the sauce just before putting the cooked chicken back into the pan. I also sprinkled the top of the chicken with some freshly chopped chives to add a little color. I used Pinot Grigio white wine since that was all I had on hand. I will definitely be making this again!

Daeelle
9

Daeelle

12/21/2010

Good recipe. I didn't use yogurt...just split the chicken breast, put each piece between plastic wrap and flattened with a rolling pin. Also I didn't use any lemon juice when browning chicken...I tried it but the lemon juice was burning, so I just added 1/3 juice to pan for sauce after browning. I only cooked each side of chicken for 3 mins to brown, used chicken broth instead of vermouth, and returned chicken to pan to finish cooking in sauce. Served with whole wheat pasta.

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