Low Calorie Chicken Piccata – 5 Points
Low Calorie Chicken Piccata – 5 Points is a main course that serves 4. One serving contains 234 calories, 29g of protein, and 6g of fat. For $2.67 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 912 people have made this recipe and would make it again. It is brought to you by Laa Loosh. A mixture of lemon zest, onion powder, fat free chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns an amazing spoonacular score of 89%. If you like this recipe, take a look at these similar recipes: Low Calorie Greek Salad with Chicken – 4 Points, Chicken and Veggies Stir Fry, Low Calorie and Super Yummy with Weight Watchers Points, and Low Calorie Chimichurri Sauce – 1 Points.
Servings: 4
Ingredients:
2 tsp low calorie butter (I used Brummel and Brown)
2 tbsp capers, drained and rinsed
2 cups fat free chicken broth
1/3 cup chopped fresh parsley
2 cloves garlic, minced
2 tbsp freshly squeezed lemon juice
1/4 tsp fresh lemon zest
1 10-ounce package mushrooms, sliced
1/2 tsp granulated onion powder
1/2 tsp freshly ground pepper
1 tsp salt
4 chicken breasts, skinless, boneless (4oz each)
1/2 cup white wine
1/3 cup whole wheat flour
Equipment:
whisk
bowl
frying pan
Cooking instruction summary:
InstructionsIn a small bowl, whisk 5 teaspoons flour and the broth, until smooth. Place the remaining flour in a shallow dish.Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour.Spray a large skillet with non-fat cooking spray and set at medium high heat.Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.Spray skillet again with the cooking spray. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate.Add garlic, lemon zest and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice, onion powder and the remaining salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.Stir in parsley, capers, butter and the reserved mushrooms.Serve over some zero calorie pasta like Miracle Noodle (I like the Orzo noodles best for this recipe)
Step by step:
1. In a small bowl, whisk 5 teaspoons flour and the broth, until smooth.
2. Place the remaining flour in a shallow dish.Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour.Spray a large skillet with non-fat cooking spray and set at medium high heat.
3. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side.
4. Transfer to a plate; cover and keep warm.Spray skillet again with the cooking spray.
5. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes.
6. Transfer to a plate.
7. Add garlic, lemon zest and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice, onion powder and the remaining salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.Stir in parsley, capers, butter and the reserved mushrooms.
8. Serve over some zero calorie pasta like Miracle Noodle (I like the Orzo noodles best for this recipe)
Nutrition Information:
covered percent of daily need
