Chicken Piccata Low Fat Recipes

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HEALTHY CHICKEN PICCATA



Healthy Chicken Piccata image

This healthier chicken piccata is lightened up but still has all the same flavor of the classic dish. Ready in just 20 minutes, this is a dish that feels fancy but comes together in no time.

Provided by Kristen McCaffrey

Categories     Dinner

Time 25m

Yield 4

Number Of Ingredients 11

1.33 lbs boneless skinless chicken breast, cut into cutlets
1/4 cup flour
1 1/2 tbsp butter
1 tbsp olive oil
1/8 cup shallots, diced
4 garlic cloves, minced
1 1/4 cup low sodium chicken broth
1 lemon, juice
1 tbsp capers
2 tbsp chopped parsley
1 tbsp whole grain mustard

Steps:

  • Sprinkle the chicken cutlets on both sides with salt and pepper. Set aside 1 tsp. of flour. Spread the remaining flour out on a large plate and gently coat each chicken breast with flour. Set aside. Stir in the butter, capers, mustard, lemon juice, and parsley. Serve each chicken breast with 2 tbsp of piccata sauce.
  • In a skillet or saute pan, melt half of the butter over medium high heat. Add half of the olive oil and a touch of cooking spray if needed. Add the chicken breast and cook for 4-5 minutes on each side until browned and just cooked through. Then set aside and tent with tinfoil to keep them warm. While the chicken is cooking, mix 1 tsp of flour into 3/4 cup of chicken stock and set aside.
  • Add the other 1/2 tbsp of olive oil, shallots, and garlic to the pan. Cook for two minutes until fragrant but not burnt. Add 1/2 cup of chicken stock and scrape all of the brown bits off the bottom of the pan. Cook for about 5 minutes until the chicken broth almost evaporates. Add the chicken broth you mixed with flour and stir until smooth. Let it reduce by half and then turn the burner to low.
  • Stir in the butter, capers, mustard, lemon juice, and parsley.
  • Serve each chicken breast with piccata sauce.

Nutrition Facts : ServingSize 6 oz, Calories 290 cal, Carbohydrate 10 g, Fat 11 g, Protein 35 g, Fiber 1 g, SaturatedFat 4 g, Cholesterol 86 mg, Sodium 199 mg, Sugar 1 g

HEALTHY CHICKEN PICCATA



Healthy Chicken Piccata image

Healthy chicken piccata recipe with lemon, capers, white wine and parsley. A delicious and healthy version of classic Italian lemon chicken.

Provided by Katie Webster

Categories     entree

Time 30m

Number Of Ingredients 12

1 lemon
1 pound boneless skinless chicken breasts
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground pepper
1 tablespoon plus 4 teaspoons extra-virgin olive oil, divided
1 large sweet onion, sliced
1 clove garlic, minced
1 cup reduced sodium chicken broth
¼ cup dry white wine
4 teaspoons drained capers
¼ cup chopped parsley

Steps:

  • Cut lemon in half. Juice half of it, and cut the remaining half into thin slices. Cut chicken breasts into 8 thin cutlets.*
  • Whisk flour, salt and pepper in shallow dish or pie plate. Dredge chicken in the flour mixture, turning to coat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 5.
  • Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add half the chicken and cook until the bottom is browned, 2 to 4 minutes. Turn over and continue cooking until browned on the bottom, 2 to 3 minutes. Set aside on a plate. Repeat with 2 teaspoons oil and the remaining 4 pieces of dredged chicken, adjusting the heat to medium-low to prevent the chicken from burning. Transfer the second batch of chicken to the plate.
  • Wipe out skillet with a clean paper towel. Add the remaining 1 tablespoon oil and place the skillet over medium-high heat. Add onion, and cook, stirring often until soft and browned, 5 to 7 minutes. Add garlic, and cook, stirring constantly until the garlic is fragrant and just starting to brown, 30 to 90 seconds.
  • Sprinkle the remaining dredging flour over the onion mixture and stir to coat. Stir in broth, white wine, capers, the lemon slices and the lemon juice, increase heat to high and bring to a simmer, stirring constantly.
  • Add the chicken and any accumulated juices from the plate to the skillet and turn to coat in the sauce. Bring to a simmer while turning the chicken in the sauce until the sauce is thickened, and the chicken is completely cooked through and hot, 3 to 4 minutes. Stir in parsley, remove from the heat and serve.

Nutrition Facts : ServingSize 2 slices chicken and 1/3 cup sauce, Calories 264 calories, Sugar 2 g, Sodium 550 mg, Fat 9 g, SaturatedFat 1 g, Carbohydrate 14 g, Fiber 1 g, Protein 28 g

LOW FAT CHICKEN PICCATA WITH ORZO



Low Fat Chicken Piccata With Orzo image

Make and share this Low Fat Chicken Piccata With Orzo recipe from Food.com.

Provided by Lynn S.

Categories     Chicken Breast

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

1 cup orzo pasta
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 boneless chicken breast halves, 1 pound total
1/2 lemon, plus
1 tablespoon lemon juice
1/3 cup dry white wine
1/4 cup reduced-sodium chicken broth
1 tablespoon olive oil
2 garlic cloves, minced
1/2 lb mushroom, halved
4 teaspoons capers, rinced and drained (optional)
2 tablespoons fresh parsley, chopped (optional)

Steps:

  • Ina large pot of boiling water, cook the orzo until just tender. Drain well.
  • Meanwhile, on a sheet of waxed paper, combine the flour, salt and pepper. Dredge the chicken in the flour mixture, shaking off and reserving the excess. Thinly slice the lemon half and set the slices aside. In a jar with a tight-fitting lid, combine the lemon juice, wine, broth, and reserved flour mixture and shake until smooth.
  • In a large skillet, heat the oil until hot but not smoking over medium heat. Add the chicken and cook until lightly browned, about 2 mintues per side. Add the garlic and mushrooms and cook, stirring frequently, until the mushrooms are slightly softened, about 2 minutes.
  • Shake the lemon juice mixture and add it to the pan, stirring to combine. Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through, about 5 minutes. Add the lemon slices and cook for 1 minute. Divide the orzo among 4 plates and spoon the chicken mixture on top. Sprinkle with the capers and parsley (if using) and serve.

Nutrition Facts : Calories 430.3, Fat 12, SaturatedFat 2.8, Cholesterol 82.3, Sodium 371.6, Carbohydrate 39.2, Fiber 2.7, Sugar 2, Protein 37.4

CHICKEN PICCATA LOW FAT



Chicken Piccata Low Fat image

There is no butter in this using just a bit of olive oil that keeps the good fat in you and the bad fat (butter) off you. This is a great light dish for those romantic evening when you don 't want to get weighed down!

Provided by Rita1652

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 1/2 tablespoons olive oil
salt
fresh ground black pepper
4 tablespoons flour (for dredging)
1/2 cup low sodium chicken broth
1 shallot, diced
2 tablespoons lemon juice
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh parsley

Steps:

  • Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
  • Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
  • Sauté the chicken over high heat, about 3 flip add shallots and cook 3 more minute. on other side. Remove chicken to a warm platter and keep warm.
  • Quickly add the chicken broth to the pan and stir with a wooden spoon to release any yummy bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.

Nutrition Facts : Calories 219.5, Fat 8.4, SaturatedFat 1.4, Cholesterol 75.5, Sodium 275.3, Carbohydrate 8, Fiber 0.4, Sugar 0.3, Protein 26.8

LIGHTENED-UP CHICKEN PICCATA



Lightened-Up Chicken Piccata image

Piccata is a classic preparation for chicken, but can be heavy on your diet as it's a butter and wine-based sauce. This lighter version saves you calories by adding the zip of white wine with a tiny bit of vinegar to finish (as opposed to a cup or more simmered down), and getting the most of 1 tablespoon of butter by swirling it into the sauce at the end.

Provided by Food Network Kitchen

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 13

1 pound chicken scaloppini (about 4 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil
2 garlic cloves, finely chopped
1/2 cup low-sodium chicken broth
Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
1 teaspoon white wine vinegar
2 tablespoons chopped fresh parsley, plus more for garnish
1 tablespoon capers, drained and rinsed
1 tablespoon unsalted butter
Baby arugula for garnish
Whole-wheat angel hair pasta or roasted potatoes, for serving

Steps:

  • Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
  • Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
  • Serve chicken with the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken. Serve with pasta or potatoes as desired.

Nutrition Facts : Sugar 0 grams, Protein 25 grams, Carbohydrate 4 grams, Sodium 326 milligrams, Cholesterol 80 milligrams, SaturatedFat 3 grams, Fat 9.5 grams, Calories 207

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