Chicken Piccata is a classic Italian dish that makes cooking chicken nearly foolproof. Slicing and then flattening the breasts into fast-cooking cutlets (thin slices that are dredged in flour, also called escalopes or scallopini) virtually eliminates the chances of serving undercooked chicken, while also helping ensure you don't overcook it, because once it's browned, it's done. The simple, tangy sauce is pretty heavenly, too!
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 71 (33%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 15.3mg||5 %|
|Sodium 446.3mg||15 %|
|Potassium 281.2mg||7 %|
|Total Carbohydrate 28.4g||8 %|
|Dietary Fiber 4.1g||17 %|
|Sugars, other 24.3g|
|Protein 3.7g||5 %|
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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: 212
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