Light Chicken Piccata Recipe

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Most Helpful Positive Review

Apr 22, 2006

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 yogurt all together to save the trouble and just use a meat mallet to make the chicken thin/more tender.

—WHITNEYBROOK

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Most Helpful Critical Review

May 02, 2006

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!

—CARLYNSMOMMY

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29 Ratings

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Apr 01, 2008

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 wonderfully tender - my husband loved it. I made a few small changes. I did not have capers, so I added some fresh sliced mushrooms to the sauce just before putting the cooked chicken back into the pan. I also sprinkled the top of the chicken with some freshly chopped chives to add a little color. I used Pinot Grigio white wine since that was all I had on hand. I will definitely be making this again!

—LOVE 2 COOK

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Feb 23, 2011

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 purchase things for recipes since we have tons of food in this house, but we don't really have any chicken breasts right now, so I looked for them today at the store. I couldn't bring myself to pay for chicken breasts that weren't on sale, so I ended up with boneless skinless chicken thighs instead, but they worked just as well. I used white wine instead of vermouth since I didn't have it, and it worked just fine. I may have had the heat under the skillet up too high, bc I really had to work to get the browned bits off the bottom of the pan. Once I figured that out, it worked smoothly. I love capers, so I added more. Ate this with salad, bread, and spaghetti. I have plenty of leftovers (Bf's away) but I'm so excited about eating these leftovers, I don't even mind. Thanks for the recipe!

—pomplemousse

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Dec 21, 2010

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...I tried it but the lemon juice was burning, so I just added 1/3 juice to pan for sauce after browning. I only cooked each side of chicken for 3 mins to brown, used chicken broth instead of vermouth, and returned chicken to pan to finish cooking in sauce. Served with whole wheat pasta.

—Daeelle

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Oct 21, 2009

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 substitued vermouth for leftover white wine. Instead of yogurt I used a meat tenderizer (the utensil)... it worked great. In response to another review, the amount of lemon was perfect; I would not reduce it. I definitely recommend this recipe.

—Emily

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Sep 21, 2011

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 of our favorites in any version. I saute the shrooms then add them to the cooking sauce (they become more lemon flavored the earlier you put them in, so do it according to your taste preferences). Then I saute the tomatoes and lastly the spinach with any form of garlic and a bit of butter. Then just toss everything together!

—harr0752

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Aug 10, 2011

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 wound up throwing over half of it away. Thanks for the recipe:)

—Jog Dish

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Nutrition

Calories
370 kcal
19%

Carbohydrates
28.2 g
9%

Cholesterol
72 mg
24%

Fat
6.9 g
11%

Fiber
0.9 g
4%

Protein
32.3 g
65%

Sodium
358 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Light Chicken Piccata

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 370
** Calories from Fat: 62

% Daily Value *
** Total Fat 6.9g 11 %
** Saturated Fat 1.6g 8 %
** Cholesterol 72mg 24 %
** Sodium 358mg 14 %
** Potassium 570mg 16 %
** Total Carbohydrates 28.2g 9 %
** Dietary Fiber 0.9g 4 %
** Protein 32.3g 65 %
** Sugars 9.6g
** Vitamin A 8 %
** Vitamin C 33 %
** Calcium 16 %
** Iron 20 %
** Thiamin 25 %
** Niacin 157 %
** Vitamin B6 47 %
** Magnesium 20 %
** Folate 25 %

* 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.