Name: Light Chicken Piccata
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Lowfat plain yogurt - 8 ounces; Boned and skinned chicken breast halves - 4; All-purpose flour - ½ cup; Paprika - 1 teaspoon; Salt and pepper to taste - 1 teaspoon; Olive oil - 1 tablespoon; Margarine - 1 teaspoon; Lemon juice - 1 ½ tablespoons; White vermouth - 1 cup; Garlic, minced - 2 cloves; Lemon juice - ½ cup; Water - ½ cup; Capers - 2 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Light Chicken Piccata

1. Lowfat plain yogurt - 8 ounces

2. Boned and skinned chicken breast halves - 4

3. All-purpose flour - ½ cup

4. Paprika - 1 teaspoon

5. Salt and pepper to taste - 1 teaspoon

6. Olive oil - 1 tablespoon

7. Margarine - 1 teaspoon

8. Lemon juice - 1 ½ tablespoons

9. White vermouth - 1 cup

10. Garlic, minced - 2 cloves

11. Lemon juice - ½ cup

12. Water - ½ cup

13. Capers - 2 tablespoons

How to cook deliciously - Light Chicken Piccata

1. Stage

Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.

2. Stage

Rinse chicken, and pat dry with paper towels.

3. Stage

In a bowl, stir together flour, paprika, salt, and pepper.

4. Stage

Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm.

5. Stage

Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.

6. Stage

Return chicken to the pan, and simmer 3 minutes.