Light Chicken Piccata
Ingredients
- 8 ounces lowfat plain yogurt ⓘ
- 4 boned and skinned chicken breast halves
- 1/2 cup all-purpose flour ⓘ
- 1 teaspoon paprika ⓘ
- salt and pepper to taste ⓘ
- 1 tablespoon olive oil ⓘ
- 1 teaspoon margarine ⓘ
- 1 1/2 tablespoons lemon juice ⓘ
- 1 cup white vermouth ⓘ
- 2 cloves garlic, minced ⓘ
- 1/2 cup lemon juice ⓘ
- 1/2 cup water ⓘ
Instructions
- 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 & Diet Analysis (per serving)
714
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).