Skinny Chicken Piccata - Slender Kitchen
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Skinny Chicken Piccata

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279
Calories 
12g
Carbs 
10g
Fat 
35g
Protein 
6
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content

Recipe

I have always had a little bit of a love, hate relationship with Chicken Piccata. I think it’s the capers. As a kid, I was on the “hate” side of our relationship, which was rare for me since I was the type of kid who would fight my Dad for the last sardine and almost cry when I had to order off the kids menu. Honestly, I would fight for the last sardine. That’s weird.

Then as I got a little older I began to love chicken piccata the lemons, capers, and buttery sauce. Delicious. Until I started working at a restaurant that served chicken piccata and endlessly had to try to explain to people what capers were. This is a challenge for a fifteen year old. “Umm, green, salty pea type things” was my answer most of the time I think, and usually didn’t satisfy the customer.

But now, I am back on the bandwagon. I love the flavors of Chicken Piccata and surprisingly it wasn’t too hard to lighten up. If you use a little less butter and oil you can get almost the same flavors without all the fat and calories. I didn’t use white wine in my Chicken Piccata, but you could easily substitute 1/2 cup of white wine for 1/2 cup of the chicken broth. It makes a perfect, quick meal.

Prep Time

Skinny Chicken Piccata

16
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1.33 lbs boneless skinless chicken breast, cut into cutlets
  • 1/4 cup flour
  • 1 1/2 tbsp butter
  • 1 tbsp olive oil
  • 1/4 cup shallots, diced
  • 4 U garlic cloves, minced
  • 1 1/4 cup low sodium chicken broth
  • 1 U Juice of 1 lemon
  • 1 1/2 tbsp capers
  • 2 tbsp chopped parsley
  • 1 tbsp whole grain mustard

Nutritional Facts

Serving Size: 
6 oz. (250g)
Amount Per Serving
Calories 279
Calories from Fat 91
% Daily Value *
Total Fat 10g
15%
Saturated Fat 4g
17%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 86mg
28%
Sodium 231mg
10%
Total Carbohydrate 12g
4%
Dietary Fiber 1g
5%
Sugars 1g
Protein 35g

Directions

  1. Sprinkle the chicken cutlets on both sides with salt and pepper. Set aside 1 tsp. of flour. Spread the remaining flour out on a large plate and gently coat each chicken breast with flour. Set aside.
  2. In a skillet or saute pan, melt 3/4 tbsp of butter over medium high heat. Add 1/2 tbsp olive oil and a touch of cooking spray if needed. Add the chicken breast and cook for 4 minutes on each side. Then set aside and tent with tinfoil to keep them warm. While the chicken is cooking, mix 1 tsp of flour into 1/4 cup of chicken stock and set aside.
  3. Add the other 1/2 tbsp of olive oil, shallots, and garlic to the pan. Cook for two minutes until fragrant but not burnt.
  4. Add 1/2 cup of chicken stock and scrape all of the brown bits off the bottom of the pan. Cook for about 5 minutes until the chicken broth almost evaporates.
  5. Add the chicken broth you mixed with flour and stir until smooth. Then add the final 1/2 cup chicken broth and bring it to a boil. Let it reduce by half and then turn the burner to low.
  6. Stir in the butter, capers, mustard, lemon juice, and parsley. Serve each chicken breast with 2 tbsp of piccata sauce.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
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  • Crystal Rascon's picture
    5

    Average: 5 (1 vote)

    1451
    Loved it! Followed the recipe to the "T" and it came out amazing!! This will definitely be a favorite and routinely made! lol ;)
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