Buttery Chicken Piccata

  • Recipe Serves: 4
  • Prep Time 10 min
  • Cook Time 18 min

Ingredients:

  • 1/4 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 4 boneless, skinless chicken breasts (about 1-1/4 lbs.), pounded thin
  • 3 Tbsp. Country Crock® Buttery Sticks–Salted, divided
  • 1 clove garlic, minced
  • 3/4 cup chicken broth
  • 4 thin slices lemon
  • 1 Tbsp. capers, rinsed and drained
  • 1 Tbsp. chopped flat-leaf parsley

Directions:

  1. Combine flour, salt and pepper in shallow dish. Coat chicken in flour mixture.
  2. Melt 2 Tbsp. Country Crock® Buttery Sticks–Salted in a large nonstick skillet over medium heat and cook chicken in two batches, turning once, until chicken is thoroughly cooked, about 5 minutes. Remove chicken to serving platter and keep warm.
  3. Add garlic to same skillet and cook until fragrant, about 30 seconds. Add broth and lemon slices and bring to a boil over high heat, scraping up brown bits from bottom of pan. Stir in capers and remaining 1 tablespoon Country Crock® Buttery Sticks–Salted until melted. Pour sauce over chicken and garnish with parsley.

For Veal Piccata, simply use 1 lb. veal cutlets instead of chicken.

Nutritional Information

Nutritional Information

Nutritional Information
Portion 1 serving Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion 1 serving
Amount Per Serving
Calories 200
Calories from Fat 35
Total Fat 4 g
Saturated Fat 1 g
Trans Fat 0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1 g
Cholesterol 105 mg
Sodium 440 mg
Total Carbs 7 g
Dietary Fiber 0 g
Sugars 0 g
Protein 33 g
Vitamin D 0 %
Calcium 2 %
Iron 6 %
Potassium 490 mg
Omega-3 0 g
Omega-6 1 g
Vitamin C 8 %
Vitamin A 2 %
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