Light Chicken Piccata

Health score
12%
Light Chicken Piccata
195 min.
4
369kcal

Suggestions

Looking for a light yet flavorful meal that's sure to impress? Look no further than this delightful Light Chicken Piccata! This dish is the perfect blend of tender chicken, tangy lemon, and a hint of paprika, all cooked to perfection in a low-fat yogurt marinade. With only 369 calories per serving, it's a guilt-free option that doesn't compromise on taste.

Perfect for a mid-week lunch or a sophisticated dinner, this recipe serves four and is ready in just 195 minutes. It's a versatile main course that can be enjoyed as a standalone meal or paired with your favorite sides. The best part? It's incredibly easy to make with ingredients you likely already have in your kitchen.

Start by marinating the chicken in yogurt, then coat it in a seasoned flour mixture and pan-fry until golden. The sauce, a reduction of vermouth, lemon juice, and capers, is simply divine and elevates the dish to new heights. Whether you're a seasoned home cook or just starting out, this Light Chicken Piccata is a must-try. So why wait? Grab your ingredients and get ready to savor a delicious, light meal that's both healthy and satisfying.

Ingredients

  • tablespoons capers 
  •  chicken breast halves 
  • 0.5 cup flour all-purpose
  • cloves garlic minced
  • 0.5 cup juice of lemon 
  • teaspoon butter 
  • tablespoon olive oil 
  • teaspoon paprika 
  • ounces yogurt plain
  • servings salt and pepper to taste
  • cup mirin white
  • cup mirin white
  • 0.5 cup water 

Equipment

  • bowl
  • frying pan
  • paper towels
  • wooden spoon

Directions

  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.
  5. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes.
  6. Remove chicken to a plate, and keep warm.
  7. 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.
  8. Return chicken to the pan, and simmer 3 minutes.

Nutrition Facts

Calories369kcal
Protein40.35%
Fat27.02%
Carbs32.63%

Properties

Glycemic Index
30
Glycemic Load
8.78
Inflammation Score
-6
Nutrition Score
17.142608891363%

Flavonoids

Eriodictyol
1.49mg
Hesperetin
4.41mg
Naringenin
0.42mg
Kaempferol
5.26mg
Myricetin
0.03mg
Quercetin
7.04mg

Nutrients percent of daily need

Calories:368.62kcal
18.43%
Fat:8.64g
13.3%
Saturated Fat:1.96g
12.23%
Carbohydrates:23.48g
7.83%
Net Carbohydrates:22.63g
8.23%
Sugar:4.89g
5.43%
Cholesterol:75.72mg
25.24%
Sodium:489.87mg
21.3%
Alcohol:11.4g
100%
Alcohol %:3.84%
100%
Protein:29.04g
58.09%
Vitamin B3:12.89mg
64.44%
Selenium:43.65µg
62.36%
Vitamin B6:0.93mg
46.27%
Phosphorus:342.81mg
34.28%
Vitamin B5:2.08mg
20.77%
Vitamin B2:0.33mg
19.41%
Potassium:618.52mg
17.67%
Vitamin C:14.26mg
17.28%
Vitamin B1:0.23mg
15.52%
Calcium:120.46mg
12.05%
Magnesium:47.21mg
11.8%
Folate:46.67µg
11.67%
Vitamin B12:0.54µg
9.08%
Zinc:1.34mg
8.93%
Manganese:0.17mg
8.3%
Iron:1.43mg
7.96%
Vitamin A:361.28IU
7.23%
Vitamin E:1.01mg
6.74%
Copper:0.09mg
4.66%
Vitamin K:3.9µg
3.72%
Fiber:0.85g
3.39%
Source:Allrecipes