Light Chicken Piccata

Light Chicken Piccata

32
KBJORNSTAD 0

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

Ingredients

3 h 15 m {{adjustedServings}} servings 370 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  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

32
  1. 38 Ratings

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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 yogu...

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 wonderfull...

Yum! Mine was a bit heavy on the lemon, but I didn't measure and probably did it to myself, so I don't think it's the recipe. It's a good thing I love lemon. LOL! I don't usually go out and ...