A nice, healthy version of chicken piccata. Very light dish. My boyfriend requests it at least once a week!
Ingredients
- 8 ounces lowfat plain yogurt
- 4 boned and skinned chicken breast halves
- ½ cup all-purpose flour
- 1 teaspoon paprika
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon margarine
- 1 ½ tablespoons lemon juice
- 1 cup white vermouth
- 2 cloves garlic, minced
- ½ cup water
- 2 tablespoons capers
- ½ cup lemon juice
Directions
Step 1
Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
Step 2
Rinse chicken, and pat dry with paper towels.
Step 3
In a bowl, stir together flour, paprika, salt, and pepper.
Step 4
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.
Step 5
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.
Step 6
Return chicken to the pan, and simmer 3 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 370 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat2g | 8% |
Cholesterol72mg | 24% |
Sodium261mg | 11% |
Total Carbohydrate28g | 10% |
Dietary Fiber1g | 3% |
Total Sugars10g | |
Protein32g | |
Vitamin C20mg | 98% |
Calcium131mg | 10% |
Iron2mg | 11% |
Potassium570mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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