light chicken piccata

light chicken piccata
  • 8 ounces lowfat plain yogurt
  • 4 boned and skinned chicken breast halves
  • 1/2 cup all-purpose flour
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon margarine
  • 1 1/2 tablespoons lemon juice
  • 1 cup white vermouth
  • 2 cloves garlic, minced
  • 1/2 cup lemon juice
  • 1/2 cup water
  • 2 tablespoons capers



  1. Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
  2. Rinse chicken, and pat dry with paper towels.
  3. In a bowl, stir together flour, paprika, salt, and pepper.
  4. 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.
  5. 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.
  6. Return chicken to the pan, and simmer 3 minutes.

03/31/2017
light chicken piccata, Chicken Piccata recipe PT10M PT2H 6 435 calories
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