Flat belly Diet version of Chicken Piccata
1. Lay the tenders on a work surface. With a smooth scaloppine pounder or a rolling pin covered in plastic wrap, flatten to 1/4" thickness. Dredge the cutlets lightly in the flour.
2. Heat a large skillet over medium-high heat. Add the oil to the skillet and heat until sizzling. Place the chicken in the skillet. Cook for 2 minutes per side or until lightly browned and cooked through.
3. Add the lemon juice, parsley, and capers. Bring the mixture to a boil. Reduce the heat and simmer for 2 minutes to allow the flavors to blend. Season to taste with the pepper. Serve the chicken with the pan juices.
Note: Pounding the chicken breasts to an even thickness is an important step because it allows the chicken to cook evenly so both ends are moist and delicious.
Nutritional Info:
235 calories, 21 g protein, 4 g carbohydrates, 15 g fat, 2 g saturated fat, 49 mg cholesterol, 108 mg sodium, 0 g fiber
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 261 | ||
Calories from Fat: 146 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 34.9mg | 11 % | |
Sodium 426.8mg | 15 % | |
Potassium 223.3mg | 6 % | |
Total Carbohydrate 16.5g | 5 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 15.4g | ||
Protein 12.9g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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