Best 4 Diet Chicken Piccata Recipes
Indulge in the delectable flavors of Diet Chicken Piccata, a lighter version of the classic Italian dish. This recipe uses skinless, boneless chicken breasts, seasoned with a zesty blend of lemon, garlic, and herbs, and pan-fried to perfection. The tangy lemon-caper sauce, made with reduced-fat chicken broth and white wine, adds a delightful brightness to the dish. Accompany the tender chicken with a side of roasted vegetables or a bed of fluffy quinoa for a complete and satisfying meal.
This article offers variations to suit different dietary preferences and cooking styles. For those seeking a gluten-free option, the recipe provides instructions for using gluten-free flour. If you prefer a crispy chicken coating, an air fryer version is included, offering a healthier alternative to deep-frying. Additionally, there's a vegetarian adaptation that replaces chicken with artichoke hearts, providing a meatless yet equally flavorful dish. Explore these variations and find the perfect Diet Chicken Piccata recipe that tantalizes your taste buds.
LEMON CHICKEN PICCATA RECIPE
This flavor-packed lemon chicken piccata comes together in 20 minutes! Chicken cutlets are seared in a bit of extra virgin olive oil, then simmered in a bright lemony sauce with capers. I use a little dry white wine in the piccata sauce, but if you do not use alcohol, substitute with an equal amount of chicken broth. Toss chicken piccata with pasta, or serve it with lemon rice, boiled potatoes, crispy Brussels sprouts, or a colorful Shirazi salad.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 9
Steps:
- Heat the oven to 200 degrees F (this is to keep the chicken warm as you work in batches).
- Pat the chicken breast pieces dry and season with kosher salt and black pepper on both sides. Lightly coat the chicken on both sides with the flour (shake off any excess flour).
- In a large cast iron skillet, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Cook the chicken on 1 side for about 3 minutes, then turn over to cook for another 3 minutes (do this in batches and do not crowd the pan).To keep the chicken warm, place the cooked chicken pieces in an oven-save dish and keep them in warm oven while you finish.
- Prepare the lemon sauce. In the same skillet (over medium heat), add a little bit more extra virgin olive oil. Add the ghee (or butter, if you prefer). When the ghee melts, stir in the lemon juice, wine and capers. Bring the sauce to a boil, scrapping off any browned bits from cooking the chicken earlier.
- Now, return the cooked chicken to the skillet with the sauce. Lower the heat, and let simmer for 4 to 5 minutes, basting the top of the chicken with the sauce.
- Remove from the heat and garnish with parsley. Serve with plain orzo and your favorite salad (more suggested sides in post).
Nutrition Facts : Calories 348 kcal, SaturatedFat 8.1 g, Carbohydrate 3.1 g, Fiber 1 g, Protein 26.3 g, Cholesterol 101.4 mg, ServingSize 1 serving
EASY CHICKEN PICCATA
This is my son's favorite dish. He is a very persnickety eater. Serve this chicken recipe over white rice.
Provided by Sarah Gilmore de Ruiter
Categories Main Dish Recipes Chicken Chicken Piccata Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour.
- Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings.
- Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.
Nutrition Facts : Calories 383.8 calories, Carbohydrate 33.7 g, Cholesterol 96.4 mg, Fat 13.5 g, Fiber 4.9 g, Protein 30.7 g, SaturatedFat 7.7 g, Sodium 247.3 mg, Sugar 0.4 g
DIET CHICKEN PICCATA
lower cal because it's cooked with more olive oil and less butter but it's so good that it tastes like the real thing!
Provided by Erin May
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- start off by splitting the wine, lemon juice and capers exactly in half into two bowls. The reason for this is to gradually add this mixture and allow the chicken to absorb the wine and lemon flavor which still keeping a thin sauce.
- melt the butter in a large saucepan and add the olive oil. pan fry the chicken breasts being careful not to burn them. the key to the healthy aspect here is to not bread the chicken but just pan fry the chicken itself.
- crush 4 cloves of garlic and add to chicken.
- add 1 bowl of the halved mixture of wine, lemon juice and capers to chicken and garlic. Saute for 15 minute.
- Add second bowl of wine, lemon juice and capers to chicken. Saute for 20 minute.
- Pour chicken and wine/lemon sauce over angel hair pasta and serve with garlic toast.
Nutrition Facts : Calories 935.1, Fat 70.4, SaturatedFat 13.2, Cholesterol 100.4, Sodium 314.6, Carbohydrate 16.4, Fiber 0.8, Sugar 4.7, Protein 31.2
CHICKEN PICCATA (SOUTH BEACH PHASE 1)
I found this on the South Beach Diet (SBD) website. It is a Phase 1 recipe. Even though we are no longer on the SBD, my husband and I still enjoy this recipe. The original recipe is posted here http://www.southbeachdiet.com/recipes/chicken-piccata.asp
Provided by Sammy Mae
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Pound the chicken pieces to flatten them slightly. Season them with salt and pepper to taste.
- Heat an empty pan on high heat, then add the oil and one tablespoon of the margarine and allow that to get hot (but not smoking). Then carefully add the chicken, making sure the oil doesn't splatter. Doing this process will prevent the chicken from sticking. If you heat the oil and pan together, or if the pan isn't hot enough, the chicken will stick.
- Sauté the chicken pieces for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and cover it loosely to keep it warm.
- Pour off any remaining fat and oil from the skillet.
- Return it to the stovetop and add the remaining 1 tablespoon margarine, the sherry, and the lemon juice, and bring the mixture to a boil.
- Stir in the capers, the parsley, the paprika, and salt and pepper to taste, and spoon the sauce over the chicken.
Tips:
- Use a large, heavy skillet to prevent the chicken from sticking.
- Make sure the chicken is completely dry before searing. This will help it brown evenly.
- Sear the chicken over medium-high heat for 2-3 minutes per side, or until it is golden brown.
- Remove the chicken from the skillet and set aside.
- Add the shallots, garlic, and capers to the skillet and cook over medium heat for 1-2 minutes, or until the shallots are softened.
- Add the white wine and lemon juice to the skillet and bring to a simmer.
- Return the chicken to the skillet and cook for 5-7 minutes, or until the chicken is cooked through.
- Serve the chicken piccata over pasta, rice, or roasted vegetables.
Conclusion:
Chicken piccata is a classic Italian dish that is easy to make and always a crowd-pleaser. This recipe uses a few simple ingredients to create a flavorful and delicious meal. The chicken is seared until golden brown and then simmered in a flavorful sauce made with white wine, lemon juice, capers, and shallots. Serve the chicken piccata over pasta, rice, or roasted vegetables for a complete meal.
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