Zesty Lemon Chicken Piccata
This Zesty Lemon Chicken Piccata is a delightful dish that showcases tender chicken breasts sautéed to perfection and served in a bright and tangy lemon-caper sauce. Inspired by the South Beach Diet Phase 1 guidelines, this recipe is not only low-carb but also bursting with flavor. It's perfect for a quick weeknight dinner or for impressing guests during a casual gathering. Pair it with a fresh salad or steamed vegetables for a complete meal that satisfies without guilt. Although we first discovered this recipe while following the South Beach Diet, it has since become a staple in our kitchen that we return to time and again!
N/A
Servings
160
Calories
9
Ingredients
Ingredients
Chicken Breast
3/4 lb (Skinless, boneless, halved lengthwise)
Dry Sherry
2 tablespoons (N/A)
Capers
1 tablespoon (N/A)
Extra Virgin Olive Oil
1 tablespoon (N/A)
Trans-Free Margarine
2 tablespoons (N/A)
Paprika
1/4 teaspoon (N/A)
Minced Fresh Parsley
2 tablespoons (N/A)
Lemon Juice
1 tablespoon (Freshly squeezed)
Salt and Pepper
to taste (N/A)
Instructions
1
Start by placing the chicken breast halves between two sheets of plastic wrap or parchment paper. Use a meat mallet to gently pound the chicken to an even thickness of about 1/2 inch. This helps ensure even cooking.
2
Season both sides of the chicken with salt and pepper to taste.
3
In a non-stick skillet, heat over medium-high heat until hot. Add 1 tablespoon of extra virgin olive oil and 1 tablespoon of trans-free margarine, allowing the mixture to get hot but not smoking.
4
Carefully add the chicken to the skillet, making sure to avoid any splatter. Sauté the chicken for about 3 minutes on each side or until it's golden brown and cooked through. Use tongs to transfer the chicken to a platter and cover it loosely with aluminum foil to keep warm.
5
Pour off any excess fat and oil from the skillet, then return the skillet to the heat.
6
In the same skillet, add the remaining tablespoon of margarine and let it melt. Add the dry sherry and lemon juice, stirring to combine, and bring the mixture to a gentle boil.
7
Once boiling, add the capers, minced parsley, paprika, and season with salt and pepper to taste. Cook for an additional 1-2 minutes until the sauce thickens slightly.
8
Spoon the flavorful sauce over the chicken on the platter and serve immediately, garnished with additional parsley if desired.
Nutrition Information
9g
Fat
2g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Lemon Chicken Piccata?
It is a flavorful dish consisting of sautéed chicken breasts served in a bright, tangy sauce made with lemon and capers.
Is this recipe compatible with the South Beach Diet?
Yes, this recipe was inspired by the South Beach Diet Phase 1 guidelines.
How many calories are in a serving of this chicken piccata?
Each serving contains approximately 160 calories.
What is the protein content per serving?
There are 18 grams of protein per serving.
How many carbohydrates are in this dish?
This is a low-carb recipe containing only 2 grams of carbohydrates per serving.
What type of chicken should I use?
The recipe calls for 3/4 lb of skinless, boneless chicken breasts, halved lengthwise.
How should I prepare the chicken before cooking?
Pound the chicken breast halves between plastic wrap or parchment paper to an even thickness of about 1/2 inch.
Why do I need to pound the chicken?
Pounding the chicken to a uniform thickness ensures that it cooks evenly and remains tender.
What oils or fats are used for sautéing?
The recipe uses a combination of 1 tablespoon of extra virgin olive oil and 1 tablespoon of trans-free margarine.
How long does the chicken take to cook?
Sauté the chicken for about 3 minutes on each side until golden brown and cooked through.
How do I keep the chicken warm while making the sauce?
Transfer the cooked chicken to a platter and cover it loosely with aluminum foil.
What ingredients are in the lemon-caper sauce?
The sauce includes margarine, dry sherry, freshly squeezed lemon juice, capers, minced parsley, and paprika.
What kind of sherry is required?
You should use 2 tablespoons of dry sherry for the sauce.
Can I use bottled lemon juice?
The recipe recommends using 1 tablespoon of freshly squeezed lemon juice for the best flavor.
When do I add the capers?
Add the capers once the sherry and lemon juice mixture has reached a gentle boil.
How much paprika is used?
The recipe calls for 1/4 teaspoon of paprika.
How long should the sauce cook?
After adding the capers and herbs, cook for an additional 1-2 minutes until the sauce thickens slightly.
What is the total fat content?
There are 9 grams of fat per serving.
What should I serve with Lemon Chicken Piccata?
It pairs well with a fresh salad or steamed vegetables for a complete, guilt-free meal.
Is this a good recipe for a weeknight dinner?
Yes, it is designed to be a quick weeknight dinner that is both easy and impressive.
How much parsley do I need?
The recipe requires 2 tablespoons of minced fresh parsley.
Does this recipe contain sugar?
According to the nutritional data provided, this recipe does not contain sugar.
Is there any fiber in this dish?
The nutritional information lists the fiber content as null or negligible.
What is the recommended garnish?
The dish is best garnished with additional minced fresh parsley.
Can this recipe be used for entertaining?
Yes, the bright flavors and elegant presentation make it perfect for impressing guests at casual gatherings.
Do I need to season the chicken before cooking?
Yes, season both sides of the pounded chicken with salt and pepper to taste before sautéing.
What heat setting should I use for the skillet?
Use medium-high heat to get the skillet and oil hot before adding the chicken.
How many ingredients are in this recipe?
There are a total of 9 ingredients used in this recipe.
Is the chicken skinless or skin-on?
The recipe specifies using skinless and boneless chicken breasts.
What do I do with the skillet fat after cooking the chicken?
Pour off any excess fat and oil from the skillet before starting the sauce.