Chickenpiccatalowfat Recipes

HEALTHY CHICKEN PICCATA

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.

LIGHT CHICKEN PICCATA

Steps:

• 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.

LOW FAT CHICKEN PICCATA WITH ORZO

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.

CHICKEN PICCATA LOW FAT

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.