Lightened Up Chicken Piccata Recipes

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LIGHT CHICKEN PICCATA



Light Chicken Piccata image

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

Provided by KBJORNSTAD

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 4

Number Of Ingredients 13

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 lemon juice
½ cup water
2 tablespoons capers

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.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 28.2 g, Cholesterol 71.8 mg, Fat 6.9 g, Fiber 0.9 g, Protein 32.3 g, SaturatedFat 1.6 g, Sodium 261 mg, Sugar 9.6 g

CHICKEN PICCATA III



Chicken Piccata III image

This variation on the original uses mushrooms and artichoke hearts as a tasty twist. Yum! Serve over pasta or rice. White wine or water may be substituted for chicken broth.

Provided by Sharon

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 10

1 cup all-purpose flour
½ teaspoon paprika
1 pinch salt and pepper to taste
1 pound skinless, boneless chicken breast halves - cut into thin strips
¼ cup vegetable oil
4 ounces fresh mushrooms, sliced
¼ cup lemon juice
¾ cup chicken stock
½ teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and quartered

Steps:

  • In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour.
  • Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside.
  • To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 37.6 g, Cholesterol 69.4 mg, Fat 17.9 g, Fiber 4.8 g, Protein 33.3 g, SaturatedFat 2.9 g, Sodium 786 mg, Sugar 1.1 g

LIGHT CHICKEN PICCATA WITH LINGUINE



Light Chicken Piccata With Linguine image

This is modified from an old magazine recipe. We've been making this version for years. We prefer the lighter sauce now and often I double the sauce ingredients to make more.

Provided by PanNan

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 (4 ounce) boneless skinless chicken breast halves
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter, divided
1 teaspoon olive oil
1 1/2 cups white wine, divided
4 tablespoons fresh lemon juice, divided
2 tablespoons capers
1/2 cup chopped fresh parsley
8 ounces linguine, cooked (4 cups cooked)

Steps:

  • Place each chicken breast half in a large zip bag, one at a time.
  • Flatten to 1/4 inch thickness using a meat mallet or a rolling pin.
  • Remove from the bag, set aside and repeat with the remaining chicken breast halves.
  • Combine flour, salt and pepper; dredge chicken in flour mixture.
  • Heat 1 tsp butter and oil in a large skillet over medium-high heat.
  • Add chicken; cook 3 minutes on each side or until golden brown.
  • Add 3/4 cup wine, 2 tbsp lemon juice and capers to pan with chicken, scraping up brown bits and cook 2 minutes.
  • Remove chicken from pan and keep warm.
  • Stir in 3/4 cup wine, 2 tbsp lemon juice and cook until reduced to about 1/2 cup (about 5 minutes).
  • Stir in 1 tsp butter.
  • Return chicken to pan and place 1/4 of the chopped parsley on top of each chicken breast half.
  • Divide the pasta into 4 pasta bowls.
  • Place a chicken breast half on top of each drizzle about 2 tbsp sauce over each.

Nutrition Facts : Calories 475.5, Fat 7, SaturatedFat 2.2, Cholesterol 77.6, Sodium 433.4, Carbohydrate 52.6, Fiber 2.5, Sugar 2.9, Protein 32.8

LIGHT & TASTY CHICKEN PICCATA



Light & Tasty Chicken Piccata image

This recipe was taken from the Light & Tasty magazine and was a huge hit with the entire family. It is fabulous!

Provided by jonesies

Categories     Chicken Breast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

8 boneless skinless chicken breast halves
1/2 cup egg substitute
2 tablespoons chicken broth
1/4 cup chicken broth (additional)
5 tablespoons lemon juice, divided
3 garlic cloves, minced
1/8 teaspoon hot pepper sauce
1/2 cup all-purpose flour
1/2 cup parmesan cheese, grated
1/4 cup fresh parsley, minced
1/2 teaspoon salt
3 teaspoons olive oil, divided
2 tablespoons butter

Steps:

  • Flatten chicken to 1/4 inch thickness. In a shallow dish, combine the egg substitute, 2 tablespoons broth, 2 tablespoons lemon juice, garlic and hot pepper sauce.
  • In another shallow dish, combine the flour, parmesan cheese, parsley and salt.
  • Coat chicken with flour mixture; dip in egg substitute mixture, then coat again with flour mixture.
  • In a large nonstick skillet, brown half of the chicken breasts in 1 1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove chicken and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove chicken and keep warm.
  • In the same pan, melt butter. Add the remaining broth and lemon juice. Bring to a boil. Boil, uncovered, until reduced by a fourth. Drizzle over chicken.

Nutrition Facts : Calories 245.2, Fat 8.5, SaturatedFat 3.7, Cholesterol 81.7, Sodium 404.6, Carbohydrate 7.7, Fiber 0.3, Sugar 0.5, Protein 32.8

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