Recipe - Chicken Piccata
01-17-2014, 12:50 AM
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Location: Ontario, Canada
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Recipe - Chicken Piccata
Yet another great recipe from Weight Watchers "Take-Out Tonight" cookbook. This is a great cookbook that I've got many good recipes from! It's a great one to having in your cookbook arsenal! 
Chicken Piccata
Makes 4 Servings
2 tablespoons coarse-grained Dijon mustard
1 large egg
1/2 cup Italian-seasoned dried bread crumbs
4 (1/4-pound) skinless boneless chicken breast halves, lightly pounded
2 teaspoons olive oil
2 tablespoons dry vermouth or chicken broth (I use chicken broth)
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley
Lemon slices
1. Combine the mustard and egg in a shallow bowl. Place the bread crumbs on a sheet of wax paper. Dip the chicken in the mustard mixture, then in the bread crumbs.
2. Heat a large non-stick skillet over medium heat. Swirl in the oil, then add the chicken, Cook, until golden and cooked through, about 5 minutes on each side. Transfer the chicken to a platter and keep warm.
3. Add the vermouth (or chicken broth) and lemon juice to the same skillet. Simmer 30 seconds; stir in the parsley. Pour the sauce over the chicken and garnish with the lemon slices.
Per serving (1 chicken cutlet with 1/4 of sauce): 225 Calories, 7 g Fat, 2 g Saturated Fat, 116 mg Cholesterol, 368 mg Sodium, 22 g Carbohydrate, 0 g Fibre, 26 g Protein, 50 mg Calcium, 5 Points (old points system...not the current points system)
Chicken Piccata
Makes 4 Servings
2 tablespoons coarse-grained Dijon mustard
1 large egg
1/2 cup Italian-seasoned dried bread crumbs
4 (1/4-pound) skinless boneless chicken breast halves, lightly pounded
2 teaspoons olive oil
2 tablespoons dry vermouth or chicken broth (I use chicken broth)
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley
Lemon slices
1. Combine the mustard and egg in a shallow bowl. Place the bread crumbs on a sheet of wax paper. Dip the chicken in the mustard mixture, then in the bread crumbs.
2. Heat a large non-stick skillet over medium heat. Swirl in the oil, then add the chicken, Cook, until golden and cooked through, about 5 minutes on each side. Transfer the chicken to a platter and keep warm.
3. Add the vermouth (or chicken broth) and lemon juice to the same skillet. Simmer 30 seconds; stir in the parsley. Pour the sauce over the chicken and garnish with the lemon slices.
Per serving (1 chicken cutlet with 1/4 of sauce): 225 Calories, 7 g Fat, 2 g Saturated Fat, 116 mg Cholesterol, 368 mg Sodium, 22 g Carbohydrate, 0 g Fibre, 26 g Protein, 50 mg Calcium, 5 Points (old points system...not the current points system)
Last edited by lildebbieg; 01-17-2014 at 01:05 AM.
