Chicken Piccata

February 15th, 2005 · 9 Comments

Chicken Piccata

Chicken Piccata

I love chicken piccata but I’ve only had it out in restaurants. Actually, that’s not true. I’ve had the Lean Cuisine version of it too, which surprising isn’t too bad. Last night we decided to try to make it at home using a recipe from the Cooking Light website. It was pretty quick and easy to make and tasted really good.

As a side, I made asparagus.. I sort of just made it up but it turned out good. I put some stalks on a foil-lined cookie sheet, sprinkled them with salt, pepper, parmesan and olive oil and then baked them at 350 degrees til they were cooked, but still crisp.

Instead of using linguine, we used speghetti because that’s what I had at home. Also, we sprinkled parmesan on top at the end.

Chicken Piccata

4 (4-ounce) skinned, boned chicken breast halves
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter or stick margarine, divided
1 teaspoon olive oil
1 1/2 cups dry white wine, divided
2 tablespoons fresh lemon juice
2 tablespoons capers
1/2 cup chopped fresh flat-leaf parsley
4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour, salt, and pepper; dredge chicken in flour mixture. Heat 1 teaspoon butter and oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Add 3/4 cup wine, juice, and capers to pan, scraping pan to loosen brown bits, and cook 2 minutes. Remove chicken from pan, and keep warm. Stir in 3/4 cup wine, and cook over high heat until reduced to 1/2 cup (about 5 minutes). Stir in 1 teaspoon butter and parsley. Serve chicken over linguine. Drizzle with sauce.

Yield: 4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 2 tablespoons sauce)

NUTRITION PER SERVING
CALORIES 389(13% from fat); FAT 5.5g(sat 1.1g,mono 2.2g,poly 1.4g); PROTEIN 34.3g; CHOLESTEROL 66mg; CALCIUM 43mg; SODIUM 590mg; FIBER 2.8g; IRON 4mg; CARBOHYDRATE 48.4g

Kenneth Wapner
Cooking Light, JUNE 1999

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9 Comments so far ↓

  • C.

    man does that look good…

  • Kate

    Hey that looks so yummy! I was wondering if you could post the recipe for “Mitchell’s Loaded Baked Potato Skins” from the Cooking Light’s site.

    You have to be a meamber and I’m dying to try it.

    Thank you so much!

    Link:
    http://cookinglight.timeinc.net/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=384435

  • rachelle

    ohh. kate, that does look good! here it is:

    Mitchell’s Loaded Baked Potato Skins
    From Cooking Light

    Kids are used to seeing these with nothing more than bacon and cheese on top. But pepperoni and salsa are two zingy flavors that kids will like because they’ve had them at the drive-in lots of times – but never this tasty.

    4 medium baking potatoes (about 2 pounds)
    Cooking spray
    3/4 cup chopped turkey pepperoni (about 3 ounces)
    3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
    1/2 cup fat-free sour cream
    1/2 cup chopped green onions
    1/3 cup chopped black olives
    1/4 cup bottled salsa

    Preheat oven to 425º.

    Bake potatoes at 425º for 1 hour or until done; cool slightly.

    Cut each potato in half lenghtwise, scoop out pulp, leaving a 1/4-inch-thick shell. Reserve potato pulp for another use. Place potato shells on baking sheet; spray inside of shells with cooking spray. Bake at 425º for 8 minutes or until crisp. Divide pepperoni and cheese evenly among potato shells. Bake at 425º for 5 minutes or until cheese melts. Top each shell with 1 tablespoon sour cream, 1 tablespoon onions, 2 teaspoons olives, and 1 1/2 teaspoons salsa.

    Yield: 8 servings (serving size: 1 shell)

    NUTRITION PER SERVING
    CALORIES 124(30% from fat); FAT 4.2g(sat 1.7g,mono 1.5g,poly 0.7g); PROTEIN 8.7g; CHOLESTEROL 21mg; CALCIUM 141mg; SODIUM 395mg; FIBER 1.1g; IRON 0.8mg; CARBOHYDRATE 12.8g

    Cooking Light, NOVEMBER 2003

  • lori

    Yum! I’m a big Cooking Light fan. Nearly everything I’ve tried from their magazines has tasted terrific. And to know it’s better for you than the standard fare is a plus. I’ll have to try this one.

  • Richard

    I must not get out much because I’ve never even heard of Chicken Piccata, but it does look good.

  • rachelle

    i think i had it that day we went to cheesecake factory

  • Kate

    Thank you so so much for taking the time to post that! Your an angel!

    Thanks again
    xox

  • Karen

    Rachelle – you mentioned the chicken piccata at Cheesecake Factory – they use a lemon sauce on the chicken that is out of this world! Any suggestions on how to duplicate it? Many, many thanks!

    Karen

  • Jenn in NJ

    This recipe was a major hit at my dinner party last night…MAJOR!

    And any recipe that calls for vino means… an open bottle! :)

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