Herbed Chicken Piccata

Yield: 4 Servings
Source: Cooking Light 2003 Annual
Comments from a PA Kitchen: Delicious crust on the chicken. Nice light sauce. Very tasty and very fast. I think I will use very finely minced fresh basil (versus dried) next time and see how it works. Next time, I'll throw a T. of capers into the sauce and will serve with some cappelini VERY lightly tossed in olive oil.


2 tablespoons dry breadcrumbs (I used seasoned)
1 teaspoon dried basil
1 teaspoon grated lemon rind
1/8 teaspoon pepper
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1 teaspoon margarine
8 thin lemon slices
1/4 cup low-salt chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice


  1. Combine first 5 ingredients in a shallow dish; set aside.
  2. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.
  3. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices to skillet; sauté 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.


Healthy Units: 3 per serving
CAL: 160 (16% from fat); FAT 2.9g (sat 0.6g, mono 0.8g, poly 0.7g); PROTEIN 27.3g; CARB 6.9g; FIBER 0.4g; CHOL 66mg; IRON 1.4mg; SODIUM 115mg; CALC 46mg

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