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Light Chicken Piccata

Light Chicken Piccata


"A nice, healthy version of chicken piccata. Very light dish. My boyfriend requests it at least once a week!"
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3 h 15 m servings 370 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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.

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Read all reviews 32
  1. 38 Ratings

Most helpful positive review

This has become one of my favorite recipes. The chicken is most tender if you use the yogurt, but I made it the other day without it and it was plenty good. In fact, I may stop using the yogu...

Most helpful critical review

This just didn't taste right to us. We thought the lemon was too much. I will try it again and not use as much lemon. Sorry!

Most helpful
Most positive
Least positive

This has become one of my favorite recipes. The chicken is most tender if you use the yogurt, but I made it the other day without it and it was plenty good. In fact, I may stop using the yogu...

I tried this recipe because I had bought some plain whole milk yogurt by mistake, and wanted to use it up. I did let the chicken sit with the yogurt overnight and the chicken came out wonderfull...

Good recipe. I didn't use yogurt...just split the chicken breast, put each piece between plastic wrap and flattened with a rolling pin. Also I didn't use any lemon juice when browning chicken.....

Yum! Mine was a bit heavy on the lemon, but I didn't measure and probably did it to myself, so I don't think it's the recipe. It's a good thing I love lemon. LOL! I don't usually go out and ...

Wow, my husband and I loved this recipe! Delicious! His first reaction was "what did I do to deserve a fancy meal?" It's his new favorite dish. I made the recipe with two changes: no yogurt and ...

A bit too much lemon for my boyfriend, I liked it though. I add almost a full bag of spinach, fresh or crushed tomatoes and mushrooms to this dish and often serve it over angel hair pasta. One...

We loved this, the sauce is so good and the chicken comes out nice and tender. I used white wine in place of the vermouth (didn't have). Also next time I'll cut the flour mixture in half as I wo...

I LOVE LOVE LOVE this. I've made it at least 20 times now. I do only use 1/4 cup lemon juice, and I love lemon...but 1/2 cup was to much. The yogurt marinade makes the chicken so moist. Don't ...

This was very good. We love lemon, so it was fine for us. Didn't have any capers and didn't really miss them although next time I think I'll try it with them.

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