Best Chicken Piccata Low Fat Recipes

CHICKEN PICCATA LOW FAT

Chicken Piccata Low Fat image

There is no butter in this using just a bit of olive oil that keeps the good fat in you and the bad fat (butter) off you. This is a great light dish for those romantic evening when you don 't want to get weighed down!

Provided by Rita1652

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts
1 1/2 tablespoons olive oil
salt
fresh ground black pepper
4 tablespoons flour (for dredging)
1/2 cup low sodium chicken broth
1 shallot, diced
2 tablespoons lemon juice
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh parsley

Steps:

Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
Sauté the chicken over high heat, about 3 flip add shallots and cook 3 more minute. on other side. Remove chicken to a warm platter and keep warm.
Quickly add the chicken broth to the pan and stir with a wooden spoon to release any yummy bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.

Nutrition Facts : Calories 219.5, Fat 8.4, SaturatedFat 1.4, Cholesterol 75.5, Sodium 275.3, Carbohydrate 8, Fiber 0.4, Sugar 0.3, Protein 26.8

LOW FAT CHICKEN PICCATA WITH ORZO

Low Fat Chicken Piccata With Orzo image

Make and share this Low Fat Chicken Piccata With Orzo recipe from Food.com.

Provided by Lynn S.

Categories Chicken Breast

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup orzo pasta
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 boneless chicken breast halves, 1 pound total
1/2 lemon, plus
1 tablespoon lemon juice
1/3 cup dry white wine
1/4 cup reduced-sodium chicken broth
1 tablespoon olive oil
2 garlic cloves, minced
1/2 lb mushroom, halved
4 teaspoons capers, rinced and drained (optional)
2 tablespoons fresh parsley, chopped (optional)

Steps:

Ina large pot of boiling water, cook the orzo until just tender. Drain well.
Meanwhile, on a sheet of waxed paper, combine the flour, salt and pepper. Dredge the chicken in the flour mixture, shaking off and reserving the excess. Thinly slice the lemon half and set the slices aside. In a jar with a tight-fitting lid, combine the lemon juice, wine, broth, and reserved flour mixture and shake until smooth.
In a large skillet, heat the oil until hot but not smoking over medium heat. Add the chicken and cook until lightly browned, about 2 mintues per side. Add the garlic and mushrooms and cook, stirring frequently, until the mushrooms are slightly softened, about 2 minutes.
Shake the lemon juice mixture and add it to the pan, stirring to combine. Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through, about 5 minutes. Add the lemon slices and cook for 1 minute. Divide the orzo among 4 plates and spoon the chicken mixture on top. Sprinkle with the capers and parsley (if using) and serve.

Nutrition Facts : Calories 430.3, Fat 12, SaturatedFat 2.8, Cholesterol 82.3, Sodium 371.6, Carbohydrate 39.2, Fiber 2.7, Sugar 2, Protein 37.4

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