Chicken Piccata Recipe

A nice, healthy version of chicken piccata. Very light dish.
Chicken Piccata picture

Summary

Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteFeel
MethodSpeciality,
Main Ingredient, , Interest Group

Ingredients

 Salt To Taste
 Pepper To Taste
 Low fat yogurt8 Ounce (Plain)
 Boned and skinned chicken breast halves4
 All purpose flour1⁄2 Cup (8 tbs)
 Paprika1 Teaspoon
 Olive oil1 Tablespoon
 Margarine1 Teaspoon
 Lemon juice1 1⁄2 Tablespoon
 White vermouth1 Cup (16 tbs)
 Garlic2 Clove (10 gm), minced
 Lemon juice1⁄2 Cup (8 tbs)
 Water1⁄2 Cup (8 tbs)
 Capers2 Tablespoon

Directions

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.
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