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

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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 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