Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 @ 4 ounces
Calories 179 kcal
Ingredients
40 ounces chicken breasts skinless, boneless, cut in half
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup gluten free flour I used King Arthur”s
2 tablespoons olive oil
1 cup chicken broth low sodium
4 garlic cloves minced
1/4 cup capers rinsed
1/4 cup lemon juice
1 tablespoon fresh parsley chopped
Instructions
Place each chicken breast portion between two pieces of plastic wrap.
Using the flat side of a meat mallet, pound each breast until its about 1/4 inch thick.
Remove top plastic wrap and salt and pepper chicken then dredge in flour. Shake off excess flour.
Heat a large saute pan with oil.
Cook chicken until lightly browned and no longer pink in center, turning halfway through cooking.
Remove chicken and set aside in a covered container to keep warm.
Reduce heat to low. Add broth, garlic, capers, and lemon juice to saute pan and simmer for about 2 minutes until slightly reduced.
Return chicken to pan and heat through.
Serve chicken with capers and lemon juices over top and sprinkle with parsley.
Recipe Notes
Weight Watchers PointsPlus: 4*
Nutrition Facts
Low Fat Chicken Piccata [Gluten Free]
Amount Per Serving (4 ounces)
Calories 179
Calories from Fat 54
% Daily Value*
Fat 6g
9%
Saturated Fat 1g
6%
Cholesterol 72mg
24%
Sodium 397mg
17%
Potassium 449mg
13%
Carbohydrates 5g
2%
Protein 25g
50%
Vitamin A 75IU
2%
Vitamin C 6.4mg
8%
Calcium 15mg
2%
Iron 0.8mg
4%
* Percent Daily Values are based on a 2000 calorie diet.