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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

Herbed Chicken Piccata

Source: dLife

Pan-roasted, herb-crusted chicken breasts topped with lemon sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	180.4

Total Carbs	5.3 g

Dietary Fiber	0.6 g

Sugars	0.6 g

Total Fat	3.1 g

Saturated Fat	0.6 g

Unsaturated Fat	0.4 g

Potassium	386.0 mg

Protein	30.5 g

Sodium	156.1 mg

Dietary Exchanges 3.1 Fat, 0.1 Vegetables, 0.1 Fruits, 0.2 Starch, 4.0 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

2.0
2 tbsp bread crumbs 1.0
1 tsp dried basil 1.0
1 tsp grated lemon rind 0.125
0.125 tsp black pepper 2.0
2 each medium garlic cloves 1.0
1 lb boneless skinless chicken breasts 1.0
1 each cooking spray 1.0
1 tsp margarine 1.0
1 each medium lemons 0.25
0 1/4 cup low sodium chicken broth 2.0
2 tbsp chopped parsley 2.0
2 tbsp fresh lemon juice

Directions

In shallow bowl, mix breadcrumbs, basil, lemon rind, pepper, and garlic. Reserve.
Place chicken between 2 layers of plastic wrap. Using meat mallet or heavy rolling pin pound to 1/4" thickness.
Coat both sides of chicken with cooking spray and dip into breadcrumb mixture.
Coat large skillet with cooking spray and melt margarine. Place chicken in pan and cook 4 minutes per side or until cooked through.
Remove chicken from pan and reserve in warm place. Sauté lemon slices in the same pan for 30 seconds. Add broth, parsley, and lemon juice and cook for 1 minute. Serve sauce over chicken.