-
-
My review
Light Chicken Piccata
KBJORNSTAD
"A nice, healthy version of chicken piccata. Very light dish. My boyfriend requests it at least once a week!"
Added to shopping list.
Go to shopping list.
Ingredients
3 h 15 m servings 370 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 370 calories; 6.9 g fat; 28.2 g carbohydrates; 32.3 g protein; 72 mg cholesterol; 261 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3239 Ratings
-
-
-
-
-
Most helpful positive review
4/22/2006
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...
Most helpful critical review
5/2/2006
This just didn't taste right to us. We thought the lemon was too much. I will try it again and not use as much lemon. Sorry!
Most helpful
Most positive
Least positive
Newest
4/22/2006
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...
4/1/2008
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...
12/18/2010
Good recipe. I didn't use yogurt...just split the chicken breast, put each piece between plastic wrap and flattened with a rolling pin. Also I didn't use any lemon juice when browning chicken.....
2/21/2011
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 ...
10/8/2009
Wow, my husband and I loved this recipe! Delicious! His first reaction was "what did I do to deserve a fancy meal?" It's his new favorite dish. I made the recipe with two changes: no yogurt and ...
9/21/2011
A bit too much lemon for my boyfriend, I liked it though. I add almost a full bag of spinach, fresh or crushed tomatoes and mushrooms to this dish and often serve it over angel hair pasta. One...
8/9/2011
We loved this, the sauce is so good and the chicken comes out nice and tender. I used white wine in place of the vermouth (didn't have). Also next time I'll cut the flour mixture in half as I wo...
4/5/2011
I LOVE LOVE LOVE this. I've made it at least 20 times now. I do only use 1/4 cup lemon juice, and I love lemon...but 1/2 cup was to much. The yogurt marinade makes the chicken so moist. Don't ...