Chicken Piccata

5 Reviews
100% would make this recipe again

Chicken cutlets with lemon juice, parsley, and capers.

Hailing from Italy, the «piccata» [pr. pih-KAH-tuh] dish consists of seasoned and floured escalopes, mostly of veal or chicken, which are quickly sautéed then served with a lemon juice and parsley sauce.

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Preparation : 10 min Cooking : 10 min
320 calories/serving
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Ingredients

1 chicken breasts, boneless, skinless, butterflied 300 g
2 tbsp cornstarch 16 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
2 tbsp margarine non-hydrogenated 28 g
1 tbsp canola oil 15 mL
1/3 cup Allergen-Free Vegetable Broth 1/3 cup
3 1/2 tsp capers 10 g
1/2 tbsp Italian parsley, fresh, chopped 3 g
1 pinch salt [optional]
ground pepper to taste [optional]
aluminum foil

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Cut the chicken breasts in half lengthwise, then butterfly them to make cutlets. Flatten and tenderize the cutlets using a meat pounder. Season the cutlets with salt and pepper, then coat them with the cornstarch and shake off the excess.
  2. Heat the oil and half of the margarine in a large skillet over medium-high heat, taking care not to let the margarine burn. When the margarine and oil start to sizzle, add a few chicken cutlets at a time and cook for 3 min. When the chicken has browned, flip and cook the other side for 3 min. Remove and transfer the cutlets to a plate. Repeat the operation with the remaining chicken cutlets, then add them to the plate, cover with aluminum foil, and put them in the low-setting oven to keep them warm.
  3. Reduce the skillet heat to medium-low, then pour in the lemon juice, broth and capers. Bring the mixture to a boil, scraping up brown bits from the pan for extra flavour. Adjust the seasoning. Return all of the chicken to the pan, cover and simmer for 3-4 min. Remove the chicken and transfer it to a serving platter.
  4. Add the remaining margarine to the skillet and whisk vigorously. Pour the sauce over the chicken and garnish with the chopped parsley. Serve.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

320

Fat

15 g

24 %

Saturated 2.1 g
+ Trans 0.2 g

11 %

Cholesterol

80 mg

Sodium

270 mg

11 %

Carbohydrate

10 g

3 %

Fibre

1 g

3 %

Sugars

1 g

Net Carbs

9 g

Protein

34 g

Vitamin A

30 %

Vitamin C

17 %

Calcium

2 %

Iron

11 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Niacin, Vitamin A, Vitamin B6, Vitamin D, Vitamin K
Good source of  :
Pantothenic Acid, Phosphorus, Vitamin B12, Vitamin E
Source of  :
Iron, Magnesium, Omega-3, Potassium, Vitamin B1, Vitamin B2, Vitamin C, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Vegetables 0
Meat and Alternatives 4
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

5 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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deanna P.
december 16, 2017 | I would make this recipe again

Easy to make, and I had no idea how yummy capers were. And even my spouse ate it and enjoyed the recipe.

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