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Herbed Chicken Piccata
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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
1/2 Fat , 1/2 Vegetables , 1/2 Starch , 4 1/2 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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2 tbsp  bread crumbs
1 tsp  dried basil
1 tsp  grated lemon rind
0.125 tsp  black pepper
2 each  medium garlic cloves
1 lb  boneless skinless chicken breasts
1 each  cooking spray
1 tsp  margarine
1 each  medium lemons
0 1/4 cup  low sodium chicken broth
2 tbsp  chopped parsley
2 tbsp  fresh lemon juice
  1. In shallow bowl, mix breadcrumbs, basil, lemon rind, pepper, and garlic. Reserve.
  2. Place chicken between 2 layers of plastic wrap. Using meat mallet or heavy rolling pin pound to 1/4" thickness.
  3. Coat both sides of chicken with cooking spray and dip into breadcrumb mixture.
  4. Coat large skillet with cooking spray and melt margarine. Place chicken in pan and cook 4 minutes per side or until cooked through.
  5. 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.

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