Chicken Piccata Recipe serves: 4
Prep Time 10 min
Cook Time 18 min

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 220
Calories from Fat 70
Total Fat 8 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 65 mg
Sodium 410 mg
Total Carbs 9 g
Dietary Fiber 0 g
Sugars 0 g
Protein 27 g
Vitamin A 8 %
Vitamin C 8 %
Calcium 2 %
Iron 8 %

Chicken Piccata

A restaurant favorite you can easily make at home in less than 30 minutes.

Ingredients

  • 1/3 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 4 boneless, skinless chicken breasts (about 1-1/4 lbs.), pounded thin
  • 3 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
  • 1/2 cup chicken broth
  • 4 thin slices lemon

Directions

  1. Combine flour, salt and pepper in shallow dish. Dip chicken in flour mixture, coating well.
  2. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in a 12-inch skillet over medium heat and cook chicken in two batches until chicken is thoroughly cooked, turning once. Remove chicken to serving platter and keep warm.
  3. Add broth and lemon slices to same skillet. Bring to a boil over high heat, scraping up brown bits from bottom of pan. Stir in remaining 1 tablespoon Spread until melted. Pour sauce over chicken and garnish, if desired, with parsley.
  • Cost per recipe*: $7.16 Cost per serving*: $1.79 *Based on average retail prices at national supermarkets.
  • For Veal Piccata, simply use 1 lb. thin veal cutlets instead of chicken.

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