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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chicken Piccata

Source: dLife

Skinless chicken breast topped with a delicious sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	178.2

Total Carbs	5.2 g

Dietary Fiber	0.3 g

Sugars	0.1 g

Total Fat	4.7 g

Saturated Fat	1.3 g

Unsaturated Fat	0.6 g

Potassium	329.2 mg

Protein	27.1 g

Sodium	521.7 mg

Dietary Exchanges 4.7 Fat, 0.0 Vegetables, 0.0 Fruits, 0.3 Starch, 3.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a shallow pie plate combine the flour with salt and pepper and reserve 1 tablespoon of flour mixture.
Place chicken breast between sheets of waxed paper or plastic wrap and pound chicken until it reaches 1/2-inch thickness.
Remove chicken and coat with remaining flour mixture.
In a large nonstick skillet heat oil and butter over medium heat until butter has melted.
Add floured chicken to skillet mixture and cook both sides 4 to 5 minutes each or until chicken has cooked through.
Once chicken is cooked place on serving platter and set aside.
Add garlic to same skillet and cook and stir garlic 2 minutes over medium heat.
Take reserved flour mixture and add to skillet, cooking mixture for 1 minute and stirring constantly.
Add broth and lemon juice to skillet mixture and allow to simmer, stirring frequently for about 2 minutes until the sauce becomes thick.
Add parsley and capers to skillet and stir into mixture.
Spoon sauce over chicken, garnishing with lemons slices and parsley sprigs if desired and serve.