A nice, healthy version of chicken piccata. Very light dish. My boyfriend requests it at least once a week!

Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
2 hrs
total:
3 hrs 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.

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  • 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

370 calories; protein 32.3g 65% DV; carbohydrates 28.2g 9% DV; fat 6.9g 11% DV; cholesterol 71.8mg 24% DV; sodium 261mg 10% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/22/2006
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 yogurt all together to save the trouble and just use a meat mallet to make the chicken thin/more tender. Read More
(33)

Most helpful critical review

Rating: 2 stars
05/03/2006
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! Read More
(5)
41 Ratings
  • 5 star values: 19
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
04/22/2006
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 yogurt all together to save the trouble and just use a meat mallet to make the chicken thin/more tender. Read More
(33)
Rating: 5 stars
04/01/2008
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 wonderfully tender - my husband loved it. I made a few small changes. I did not have capers so I added some fresh sliced mushrooms to the sauce just before putting the cooked chicken back into the pan. I also sprinkled the top of the chicken with some freshly chopped chives to add a little color. I used Pinot Grigio white wine since that was all I had on hand. I will definitely be making this again! Read More
(14)
Rating: 4 stars
12/21/2010
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...I tried it but the lemon juice was burning so I just added 1/3 juice to pan for sauce after browning. I only cooked each side of chicken for 3 mins to brown used chicken broth instead of vermouth and returned chicken to pan to finish cooking in sauce. Served with whole wheat pasta. Read More
(10)
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Rating: 5 stars
02/23/2011
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 purchase things for recipes since we have tons of food in this house but we don't really have any chicken breasts right now so I looked for them today at the store. I couldn't bring myself to pay for chicken breasts that weren't on sale so I ended up with boneless skinless chicken thighs instead but they worked just as well. I used white wine instead of vermouth since I didn't have it and it worked just fine. I may have had the heat under the skillet up too high bc I really had to work to get the browned bits off the bottom of the pan. Once I figured that out it worked smoothly. I love capers so I added more. Ate this with salad bread and spaghetti. I have plenty of leftovers (Bf's away) but I'm so excited about eating these leftovers I don't even mind. Thanks for the recipe! Read More
(9)
Rating: 5 stars
10/21/2009
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 substitued vermouth for leftover white wine. Instead of yogurt I used a meat tenderizer (the utensil)... it worked great. In response to another review the amount of lemon was perfect; I would not reduce it. I definitely recommend this recipe. Read More
(7)
Rating: 4 stars
09/21/2011
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 of our favorites in any version. I saute the shrooms then add them to the cooking sauce (they become more lemon flavored the earlier you put them in so do it according to your taste preferences). Then I saute the tomatoes and lastly the spinach with any form of garlic and a bit of butter. Then just toss everything together! Read More
(6)
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Rating: 5 stars
08/10/2011
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 wound up throwing over half of it away. Thanks for the recipe:) Read More
(6)
Rating: 2 stars
05/02/2006
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! Read More
(5)
Rating: 5 stars
04/05/2011
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 skip it (but do wash it off before cooking!) And capers...I loves me some capers.... Read More
(5)