Diet Chicken Piccata Recipes

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LEMON CHICKEN PICCATA RECIPE



Lemon Chicken Piccata Recipe image

This flavor-packed lemon chicken piccata comes together in 20 minutes! Chicken cutlets are seared in a bit of extra virgin olive oil, then simmered in a bright lemony sauce with capers. I use a little dry white wine in the piccata sauce, but if you do not use alcohol, substitute with an equal amount of chicken broth. Toss chicken piccata with pasta, or serve it with lemon rice, boiled potatoes, crispy Brussels sprouts, or a colorful Shirazi salad.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 9

1 lb boneless skinless chicken breast halves, (butterflied into thinner cutlets, then cut in half cross-wise)
Kosher salt and black pepper
1/2 cup flour for dredging, (use whole wheat flour, all-purpose flour, or gluten free flour of your choice)
4 tbsp extra virgin olive oil,
3 tbsp ghee, (or butter, if you prefer)
1/3 cup lemon juice
1/2 cup white wine, ((or chicken broth if you don't want to use wine))
3 to 4 tbsp capers, (rinsed and drained)
Fresh chopped parsley for garnish

Steps:

  • Heat the oven to 200 degrees F (this is to keep the chicken warm as you work in batches).
  • Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
  • In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.
  • Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.
  • Now, return the cooked chicken to the skillet with the sauce. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.
  • Remove from the heat and garnish with parsley. Serve with plain orzo and your favorite salad (more suggested sides in post).

Nutrition Facts : Calories 348 kcal, SaturatedFat 8.1 g, Carbohydrate 3.1 g, Fiber 1 g, Protein 26.3 g, Cholesterol 101.4 mg, ServingSize 1 serving

LEMON CHICKEN PICCATA



Lemon Chicken Piccata image

This delicious lemon chicken piccata dish is exquisite and easy to prepare. The light and luscious lemon sauce really pops without being too acidic; it is simply divine. Serve it with herb-roasted potatoes or lemon-rice pilaf.

Provided by LemonLush

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 11

3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
salt and pepper to taste
½ cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
½ lemon, thinly sliced
¼ cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley

Steps:

  • Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
  • Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
  • Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
  • Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Nutrition Facts : Calories 421 calories, Carbohydrate 16.1 g, Cholesterol 127.6 mg, Fat 21.2 g, Fiber 1.3 g, Protein 41.1 g, SaturatedFat 8.2 g, Sodium 347.9 mg, Sugar 0.7 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

CHICKEN PICCATA



Chicken Piccata image

For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers.

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Steps:

  • Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  • In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  • Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

CHICKEN PICCATA



Chicken Piccata image

Here, chicken cutlets are cooked in a fragrant, tangy sauce featuring garlic, capers, wine and lemon juice. Serve over zucchini noodles to sop up all of the delicious sauce.

Provided by EatingWell Test Kitchen

Categories     One-Skillet Low-Calorie Recipes

Time 35m

Number Of Ingredients 14

½ cup reduced-sodium chicken broth
2 teaspoons cornstarch
2 (8 ounce) skinless, boneless chicken breast halves, halved horizontally
¼ cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 teaspoons olive oil
4 lemon slices
2 teaspoons butter
3 large cloves garlic, minced
¼ cup dry white wine
2 tablespoons lemon juice
1 ½ tablespoons capers, drained
1 ½ teaspoons snipped fresh thyme

Steps:

  • In a small bowl stir together broth and cornstarch; set aside. Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick. In a shallow dish stir together flour, salt and pepper. Dip chicken into flour mixture, turning to coat.
  • In a 12-inch nonstick skillet heat oil over medium-high. Add chicken; cook 8 to 9 minutes or until done (165 degrees F), turning once. Remove from skillet; keep warm. If desired, add lemon slices to skillet. Cook 30 to 60 seconds or until brown, turning once. Remove from skillet.
  • For sauce, in skillet melt butter over medium. Add garlic; cook and stir 30 seconds. Carefully add wine. Cook 1 to 2 minutes or until slightly thick, stirring to scrape up crusty brown bits. Stir in cornstarch mixture. Bring to boiling; reduce heat. Simmer 1 minute or until thick. Stir in lemon juice, capers and thyme.
  • Drizzle chicken with sauce and top with lemon slices and additional thyme.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 9.7 g, Cholesterol 87.9 mg, Fat 9.6 g, Fiber 0.6 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 354.1 mg, Sugar 0.5 g

FLAT BELLY - CHICKEN PICCATA RECIPE - (4.5/5)



Flat Belly - Chicken Piccata Recipe - (4.5/5) image

Provided by Treebs

Number Of Ingredients 7

12 oz boneless, skinless chicken tenders
2 tbsp flour
4 tbsp olive oil
2 tbsp freshly squeezed lemon juice
2 tbsp chopped fresh parsly
2 tsp capers, minced
Freshly ground black pepper

Steps:

  • 1.) Lay the tenders on a work surface. With a smooth scaloppine pounder or a rolling pin covered in plastic wrap, flatten to 1/4' thickness. Dredge the cutlets lightly in the flour. 2.) Heat a large skillet over med-high heat. Add the oil to the skillet and heat until sizzling. Place the chicken in the skillet. Cook for 2 minutes per side or until lightly browned and cooked through. 3.) Add the lemon juice, parsley, and capers. Bring the mixture to a boil. Reduce the heat and simmer for 2 minutes to allow the flavors to blend. Season to taste with the pepper. Serve the chicken with the pan juices. NOTE: Pounding the chicken breast to an even thickness is an important step because it allows the chicken to cook evenly so both ends are moist and delicious. However, if you are like me and buy it already thinly sliced, then disregard the above " 1.)" and this note.

CHICKEN PICCATA (SOUTH BEACH PHASE 1)



Chicken Piccata (South Beach Phase 1) image

I found this on the South Beach Diet (SBD) website. It is a Phase 1 recipe. Even though we are no longer on the SBD, my husband and I still enjoy this recipe. The original recipe is posted here http://www.southbeachdiet.com/recipes/chicken-piccata.asp

Provided by Sammy Mae

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

3/4 lb whole skinless boneless chicken breast, halved lengthwise
2 tablespoons dry sherry
1 tablespoon capers
1 tablespoon extra virgin olive oil
2 tablespoons trans-free margarine
1/4 teaspoon paprika
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
salt and pepper

Steps:

  • Pound the chicken pieces to flatten them slightly. Season them with salt and pepper to taste.
  • Heat an empty pan on high heat, then add the oil and one tablespoon of the margarine and allow that to get hot (but not smoking). Then carefully add the chicken, making sure the oil doesn't splatter. Doing this process will prevent the chicken from sticking. If you heat the oil and pan together, or if the pan isn't hot enough, the chicken will stick.
  • Sauté the chicken pieces for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and cover it loosely to keep it warm.
  • Pour off any remaining fat and oil from the skillet.
  • Return it to the stovetop and add the remaining 1 tablespoon margarine, the sherry, and the lemon juice, and bring the mixture to a boil.
  • Stir in the capers, the parsley, the paprika, and salt and pepper to taste, and spoon the sauce over the chicken.

EASY FISH PICCATA



Easy Fish Piccata image

Lemony, briny and just a bit buttery, this easy fish piccata recipe with pan-seared trout and a lemon piccata sauce comes together in under 30 minutes.

Provided by Suzy Karadsheh

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 12

1 pound trout fillet, (or other thin white fish fillet such as sole, halibut, or grouper )
Kosher salt and black pepper
1 teaspoon dried oregano
1 teaspoon paprika
3/4 teaspoon garlic powder
1/4 cup flour for dredging, ((use whole wheat flour, all-purpose flour, or gluten free flour of your choice))
1/3 cup extra virgin olive oil
3 tablespoons unsalted butter or ghee (divided)
2 lemons for the juice
1/2 cup white wine (or chicken broth)
4 tablespoons capers (rinsed or drained)
Fresh chopped parsley for garnish

Steps:

  • Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.
  • To dredge, coat the fish on both sides with the flour. Gently shake excess flour.
  • In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with paper towel to drain excess oil.
  • To the same pan, add 1 more tablespoon of unsalted. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.
  • Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).
  • Garnish with parsley and red pepper flakes, if using. Serve immediately!

Nutrition Facts : Calories 357.8 kcal, Carbohydrate 3.7 g, Protein 25.5 g, SaturatedFat 3.5 g, Cholesterol 65.8 mg, Sodium 573.7 mg, Fiber 1.4 g, ServingSize 1 serving

DIET CHICKEN PICCATA



Diet Chicken Piccata image

lower cal because it's cooked with more olive oil and less butter but it's so good that it tastes like the real thing!

Provided by Erin May

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups white wine
4 small chicken breasts
3 tablespoons capers
1 tablespoon butter
1 cup olive oil
2 cups lemon juice
4 garlic cloves

Steps:

  • start off by splitting the wine, lemon juice and capers exactly in half into two bowls. The reason for this is to gradually add this mixture and allow the chicken to absorb the wine and lemon flavor which still keeping a thin sauce.
  • melt the butter in a large saucepan and add the olive oil. pan fry the chicken breasts being careful not to burn them. the key to the healthy aspect here is to not bread the chicken but just pan fry the chicken itself.
  • crush 4 cloves of garlic and add to chicken.
  • add 1 bowl of the halved mixture of wine, lemon juice and capers to chicken and garlic. Saute for 15 minute.
  • Add second bowl of wine, lemon juice and capers to chicken. Saute for 20 minute.
  • Pour chicken and wine/lemon sauce over angel hair pasta and serve with garlic toast.

Nutrition Facts : Calories 935.1, Fat 70.4, SaturatedFat 13.2, Cholesterol 100.4, Sodium 314.6, Carbohydrate 16.4, Fiber 0.8, Sugar 4.7, Protein 31.2

PERFECT CHICKEN PICCATA



Perfect Chicken Piccata image

Briny capers and a tangy, fresh lemon sauce top tender pieces of breaded chicken in this easy, restaurant-quality recipe for chicken piccata. The sauce is so addicting, you'll want to drink it! Serve with pasta.

Provided by NicoleMcmom

Categories     Chicken Piccata

Time 40m

Yield 4

Number Of Ingredients 12

4 (4 ounce) boneless, skinless chicken breast halves
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
⅔ cup all-purpose flour
3 tablespoons olive oil, divided
3 tablespoons butter, divided
¼ cup dry white wine, such as Pinot Grigio
3 tablespoons capers, rinsed and drained
¾ cup chicken stock
¼ cup fresh lemon juice
1 teaspoon lemon zest
¼ cup chopped fresh parsley

Steps:

  • Slice chicken breasts in half lengthwise and lightly pound to 1/2-inch thick. Season evenly on both sides with salt and pepper. Dredge each piece in flour to coat the surface and shake off any excess flour.
  • Heat 2 tablespoons oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat until just beginning to smoke. Add 1/2 of the chicken and cook, undisturbed, until browned and easily released from the skillet, 2 1/2 to 3 minutes. Flip and cook for 2 more minutes. Remove from the skillet. Add remaining 1 tablespoon oil to the drippings and repeat the cooking process with remaining chicken. Reserve all chicken on a plate.
  • Reduce heat to medium and melt remaining 1 1/2 tablespoons butter in the skillet. Add wine and capers and stir, scraping to release any browned bits from the skillet; bring to a simmer. Cook for 2 minutes to slightly reduce. Add chicken stock, lemon juice, and lemon zest; stir to combine. Bring to a simmer and cook for 2 minutes.
  • Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center, the juices run clear, and the sauce has thickened slightly, 3 to 5 minutes.
  • Remove from heat and sprinkle with parsley to serve.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 18.8 g, Cholesterol 89.9 mg, Fat 20.6 g, Fiber 1.2 g, Protein 29.1 g, SaturatedFat 7.3 g, Sodium 1268.4 mg

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  • In a small food processor, combine the almond flour and parmesan cheese. Pulse several times until the parmesan is well incorporated into the mixture. Pour the “breading” onto a plate and set aside for now.
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From hayliepomroy.com


DIABETES DIET: CHICKEN PICCATA RECIPE - RECIPE FLOW
Diabetes Diet: Chicken Piccata Recipe. Diabetes Diet: Chicken Piccata Recipe. We all need a variety of chicken cutlet recipes, and this chicken piccata recipe is one of the best! Chicken breasts, lemon, and extra virgin olive oil make this dish a great addition to your diabetes diet. If you need help with diabetes management or diabetes supplies call a Liberty Medical …
From recipeflow.com


DIET CHICKEN PICCATA RECIPES
Diet Chicken Piccata Recipes. CHICKEN PICCATA. For dinner this week, make Giada De Laurentiis' famous Chicken Piccata recipe, a comforting Italian classic made with lemon, butter and capers. Recipe From foodnetwork.com. Provided by Giada De Laurentiis. Categories main-dish. Time 40m. Yield 4 servings. Number Of Ingredients 9. Ingredients; 2 skinless and …
From tfrecipes.com


CHICKEN PICCATA - SIMPLY SIBO
Chicken Piccata - Rating - No ratings yet - Servings - 4 - Course - - Keyword - Egg Free Poultry - My Notes - INGREDIENTS . 5 Chicken Breast - pounded to 3/4” even thickness; 2 teaspoon Sea Salt; 4 tablespoon Unsalted Butter; 0.25 cup Capers - drained; 2 Lemon - de-pitted; 0.5 cup Cherry Tomato ...
From simplysibodiet.com


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