May 5, 2010

Chicken Piccata




Chicken Piccata is an Italian chicken dish served in a lemon, wine, butter sauce with capers and parsley.

This is a remake of Ina Garten's Chicken Piccata recipe, which is breaded... not a traditional Piccata, however it sounded like it would be really good. To lighten it, I reduced her portions, used whole wheat bread crumbs, and reduced the fat. I served this to my family and my husband pointed out the obvious, "this isn't Chicken Piccata... but it's good!" My daughter who loves anything with lemon really loved this dish. Serve this with a salad and a vegetable.



Chicken Piccata
Skinnytaste.com
Servings: 4 • Serving Size: 1 piece Old Points: 5 pts Points+: 5 pts
Calories: 214 • Fat: 5.5 g Protein: 24.2 g Carb: 13.4 g Fiber: 2.8 g 

Ingredients:
  • 2 (16 oz total) skinless chicken breasts, all fat trimmed
  • freshly ground black pepper
  • 2 large egg whites
  • 2/3 cup seasoned whole wheat dry bread crumbs
  • olive oil spray (about 1 tbsp worth)
  • 1 tbsp whipped butter
  • juice of 1 lemon, lemon halves reserved
  • 1/4 cup dry white wine
  • 1/2 cup reduced sodium chicken broth
  • 1 tbsp capers
  • Sliced lemon, for serving
  • Chopped fresh parsley leaves, for serving

Directions:

Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

In a shallow plate, beat the egg whites and 1 teaspoon of water together. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.


Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down. Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.

For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

118 comments :

  1. Liz Wright5/6/10, 2:45 AM

    Yea! I am so glad you made this over after our convo!!! I can't wait to make your new skinny version!! One thing - you included the capers in the ingredient list but you didn't include them in the directions.

    Thanks Gina!!!!!

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  2. Thanks for noticing that!! You're welcome Liz! We really enjoyed it, I'll be making this again.

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  3. MMM. Looks great as usual. Had your skinny nachos last night for Cinco De Maya. YUMMY!!

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  4. I had shrimp fajitas last night. If the phots look good I'll post tonight!

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  5. Where can I find whole wheat bread crumbs?

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  6. I found them in the supermarket, 4C makes them. No one even noticed they were whole wheat :)

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    1. You can make them yourself in a blender. Just whole wheat bread.

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  7. This looks delicious. I have used capers a couple of times but never use a whole bottle. Do they keep well in the fridge? How long? What ARE capers anyway??? Inquiring minds!
    thanks
    tonilea
    jiffy1212@aol.com

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  8. Thanks Gina for another great way to make chicken interesting! I am wondering what you think using Panko breadcrumbs would do to the recipe?

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  9. my son adores lemon too;) sometimes to the tune of saying... you know mom, this could really use some lemons! We are creating the next gen. of food critics;).

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  10. @tonilea yes, they stay in your refrigerator and last a long time. Capers are the unopened flower bud of the prickly caper plant, they come in glass jars in a vinegar brine. Love them with salads, like my cauliflower, lemon and caper salad!

    @wwfoodie - Italian Seasoned Panko might be nice!

    @janelle - Then he'll love this dish! My daughter eats lemons plain! *pucker*

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  11. This looks like a great recipe. I love breaded chicken. Lemon is such a good flavor with chicken, too. I'll have to try this for sure.

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  12. This looks awesome, I'm definitely going to try it! I make a similar dish using pounded flat pork tenderloin coins. To bump up the lemon flavour even more I grate lemon zest into the bread crumbs. I also like to finish the sauce with a touch of fat free half and half.

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  13. Thanks Natasha, sounds wonderful! It's great with chicken, pork or veal!

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  14. I made this last nite and served it with pasta limone. I had found a kamut pasta. This was divine. Hubby and oldest son thought it was great. Thanks for all the WW recipes.

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  15. I've never tried kamut pasta, how many points and how does it taste?

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  16. Hi Gina,
    I found it at Big Lots. Tastes just like pasta. It is 4 points per 1 cup like regular whole wheat.
    Being that it is a whole grain, I can use it as a filling food. I know that you get also get it at Whole Foods.

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  17. Thanks, Gina for sharing another great dish! I made the chicken 2 night n it will be a recipe repeat!
    Susan

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  18. I had this last night and it was fabulous! My kids even liked it. Thanks Gina!

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  19. Hi Gina, I made this last night and it was delish!! My son is a picky eater and found it too lemon-ey but I loved it. Next time I think I'll save a a few pieces for him w/o sauce & just the breaded chicken, they came out SO moist and using whole wheat bread crumbs (I find) give a heartier, deeper taste (just like whole wheat pasta).

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  20. I love the whole wheat crumbs too! I'll be using them for everything!

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  21. Gina!!!
    Are you kidding me??? You are AMAZING!!! this is the 4th recipe we have tried of yours in about 4 weeks. I found your website and I have made the manicotti, barbacoa beef and turkey black bean enchaladas. All 3 were amazing and my husband and I love them all. Then tonight, when I got home, my husband (best hubby on earth) saw your website in my favorites and took it upon himself to make this!!! IT WAS DELICIOUS. It will be a staple in our house just like your other recipes. You have found life long fans in us. THANK YOU!!!!!!!

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  22. What an amazing hubby you have!! This is going to be a staple in my home too!! Love it!!

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  23. Julie Monita5/17/10, 12:39 PM

    Made this over the week-end and although did not look as pretty as yours was absolutely yummy!! thanks for this website, I LOVE IT>

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  24. LOL! Not all my plates look as pretty as the ones I photograph. But by the time I eat my pretty food, it's always cold. Oh well!

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  25. Loved this recipe. Made the mistake of getting plain whole wheat bread crumbs (instead of seasoned), so I added some Mrs. Dash Lemon & Pepper seasoning to the bread crumbs -- about teaspoon or so -- until I could smell the seasoning in the crumbs. I'll definitely make this again.

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  26. We've had this twice in the last month! Soooooo yummy! :) Thanks!

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  27. I made this last night along with the roasted broccoli and smashed garlic. WOW. Was it ever so tasteful. My boyfriend ate 3 of the 6 pieces of chicken, while I stuck to the 1 serving. I can't wait to make it again.

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  28. Hi Gina,my question for this recipe is,can I use those liquid eggs in the carton,rather than egg whites? I also think that the carton eggs come with just egg whites although I'm not positive.
    You do a fabulous job,and a great service to all of us that are making a effort to be healthier. Many thanks.

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  29. I use liquid egg whites a lot, same thing.

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  30. AWESOME!!!! Thanks for another great Recipe Gina!!!!

    I made this for dinner last night and had some leftovers for lunch today... I thought it went amazing with the Cauliflower Mashed "potatoes"

    yummmmmmmmmmmmmmmmmmmmmmm!!!

    I don't know how you do it, but please keep it up!!!!

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  31. Great!! Yes, I love this recipe!

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  32. Cooked these last night...DELICIOUS!!!!!

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  33. Gina this receipe sounds great but if I may make a suggestion, try making this next time without breading it. Just as delicious but less points because the breading is omitted. I have eaten this in restaurants and they don't bread it. The taste is the same but less calories. I love your website and all your recipes, keep adding more!

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  34. I've always had this in restaurants without the breading as well, but I think I like it better this way!

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  35. OMG stumbled upon this site by accident. Didn't have a couple of the ingredients (wine or capers) but just used a little more chicken broth. It was fantastic! I've bookmarked your site and can't wait to try your other recipes. YUM YUM

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  36. Looking forward to getting the Points Plus value for this recipe. Thanks!

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  37. This is one of my favourite recipes so far! Really amazing and fairly simple. I made it with Asparagus and a side of Limone Pasta like someone her suggested. I used the Kamut pasta but points value doesn't really change does it? It tastes the same as regular pasta.

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  38. Are you kidding me?!?? SO EASY and fast to make! Will be making this one again...soon! there were no left overs and I tripled it! So yummy!!!

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  39. Ahhh-mazing!!!! This was sooo yummy, the whole family enjoyed. I used leftover chicken over romaine lettuce the next day for lunch! Thanks for the great recipe!

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  40. Delicious! We just finished this and it was amazing! Thanks for this...sure to be a frequent staple in our weekly menus! Your website it a new favorite of mine! I do have one question - when I put this in the recipe builder, I got a little higher number for the P+ value. Do you take into consideration the reduction of the sauce? Just trying to learn all of this!

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  41. Megan, make sure you put in the value for raw chicken, it weighs less when cooked so it would be less points. Let me know if that's the discrepancy maybe?

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  42. Made this dish for a dinner party and it was FABULOUSSSS my guests loved it! So so nice and I am going to make it again this weekend.. Followed the recipe to a tee and it was perfect! Your food is amazing, I cannot thank you enough for all that you do! :) Lisa

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  43. I made this last night, and it was my first recipe from the site. My husband ate 3 pieces!!!! He is not on WW and couldn't tell it was a WW recipe. Thanks so much for sharing this, it was yummy

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  44. Gina- thanks for getting back to me. I keep getting 31 pts total for recipe and then per serving is 8P+- even with the uncooked chicken breasts. Either way...so WORTH whatever the points are- this dish is absolutely delish ;) Will be frequently in my rotation of meals! Have loved every single thing from your website! The seasoned fried with aioli are wonderful too!

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  45. This has been my favorite recipe of yours that I've tried so far. Absolutely delicious! Thanks for all of the great Weight Watchers friendly recipes!

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  46. This is a wonderful dish. Megan, I recalculated all over again and I'm getting the same Nutritional info. When I plug the numbers into calculator I still get 5 pts plus. That's with cooked weight for the chicken as 12 oz (4 oz raw becomes 3 oz cooked) I'm not sure if the wine could be the reason?

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  47. I'm having a hard time finding whole wheat bread crumbs in the markets near me (have tried 4 markets plus Wal Mart and Target). Was wondering if can make bread crumbs from whole wheat bread. Anxious to try this.

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  48. I made this last night and it was delicious! I did, however, change the cooking method a bit. I'm not doing a strict WW thing right now, so I started browning them in a bit of olive oil but felt like I was not getting the golden, crispy crust like in the picture. So after browning, I through them in the oven to finish them off. They were perfect and juicy after about 10-12 minutes. Also, for those having a hard time finding the wheat crumbs...I actually found them over in the seafood area, after asking a clerk!

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  49. This was fabulous! Will be a regular for sure. I loved the lemon sauce so much, I made an extra batch for some asparagus to go with it.

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  50. Made this tonight. I used panko, but only because I couldn't find whole-wheat breadcrumbs that did NOT have high-fructose corn syrup. It's in EVERYTHING. I usually make my own. I also omitted the capers as a preference. Anyway... it was SO YUMMY. Thanks for all of your wonderful recipes!!

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  51. Wow - I've never had chicken piccata so I had nothing to compare it to, but this was amazing. I'll be making it again and again for sure.

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  52. This dish was FANTASTIC. I halved the recipe since I was eating alone, but ended up eating 2 servings (Luckily I had the points). It was the perfect summer dinner.

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  53. I made this for supper tonight and it was absolutely delicious! My 3 year old son loved it too :) We skipped the capers though since neither of us are a fan. Thanks for the great recipe!

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  54. Could you pound out a chicken breast and then cut it into desired portions and achieve the same results as buying chicken cutlets?

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  55. I made this using panko bread crumbs instead of whole wheat as that is what I had on hand and it came out devine! A definite great summer dish as the lemon is so fresh tasting. Delicious and point friendly. I served it with a side of spaghetti ali olio(olive oil and garlic) and some roasted asparagus and it was a hit!

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  56. Can't wait to try this recipe.

    HEY! I have a question for you! My family and I are addicted to ABC's Extreme Makeover Weight Loss Edition. My family and I are GLUED to our TV every Monday at 10! It's our summer guilty pleasure.

    And so FAR I LOVED the recipes featured on this show. However, this one seemed to be lacking something. Like I don't know... Flavor? LOL! Suggestions? Tips?

    CHICKEN NICCOLA

    Ingredients:
    4 boneless, skinless chicken breast halves
    2 Tbsp. no trans fat margarine
    1 shallot
    2 bags baby spinach
    2 tsp. chopped garlic
    3 oz. goat cheese (can use feta)
    1 Tbsp. olive oil
    1 pound sliced mushrooms
    1 Tbsp. flour
    2 Tbsp. brandy
    1/4 cup organic, reduced sodium chicken broth
    1/4 cup fat free half-and-half
    2 Tbsp. fresh parsley
    1/2 tsp. sea salt
    1/2 tsp. fresh black pepper

    Directions:
    1. Pound chicken breast to 1/4-inch wide between 2 sheets of plastic wrap.
    2. Heat 1 Tbsp. margarine in large saute pan over medium heat. Add shallots and cook for 2 minutes. Add garlic and spinach and saute until spinach wilts, 2-3 minutes. Place spinach mixture on 4-5 paper towels and squeeze excessive moisture out.
    3. Place spinach in a small bowl and season with salt and pepper. Mix in goat cheese.
    4. Spread 1/4 of the filling on each chicken breast, roll up and secure with toothpick.
    5. Preheat oven to 350 degrees F. Heat olive oil in large saute pan over medium high heat until hot, add rolled chicken breast and brown on each side for 3 minutes. Remove from pan to baking dish, cover with foil and place in the oven to finish cooking for 10-12 minutes.
    6. Meanwhile, add remaining 1 Tbsp. margarine and mushrooms to saute pan that the chicken was cooked in. Saute mushrooms until lightly browned and cooked.
    7. Sprinkle mushrooms with 1 Tbsp. flour, stir well. Add brandy and chicken broth and cook for 3 minutes to reduce liquid. Add fat free half-and-half and parsley, cook for 1 more minute until the sauce is thickened.
    8. Place cooked chicken breast on plate and top with mushroom brandy sauce.

    Serves: 4
    Calories per serving: 350
    Calorie equivalent: 5 oz. protein, 2 vegetables, 1 fat

    Recipe courtesy of California Health & Longevity Institute

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  57. Another amazingly simple and delicious recipe. I served this with the stuffed red bliss potatoes and they went great together. Thanks Gina!

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  58. I think i'll try this with grouper & add some sliced mushrooms & artichoke hearts to the sauce!

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  59. We love Chicken Piccata and this is super.
    Found Whole wheat bread crumbs in our HyVee store.

    Mark, you recipe is lacking some citrus. Try either lemon or orange zest and juice it should brighten up the recipe.

    Jacque

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  60. I made this the other night for dinner and my husband is STILL talking about it and asking when I will make it again. It was absolutely delicious. Thank you for all of your recipes!

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  61. I've been in the mood for this one too :)

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  62. I really liked this recipe. For those that recommend without the breading, forget about it. It is no fun to make your recipes the smallest amount of calories possible just for the sake of it. This is fantastic as posted. Gina, I love that your recipes keep all the fun and flavor, within a healthy lifestyle. I'll make this one again and again.

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  63. YUMMY!!! Whole family loved this one!!! Love your website! Thank you!

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  64. LOVED this :) I had to use a bit more olive oil spray (but counted for it) to get my chicken nice and browned, but the recipe was wonderful. I've made the full fat version of Ina's (I adore her recipes) and this was just as good! THANK YOU!

    Let me know if you ever come up with a way to lighten up her turkey lasagna recipe (http://www.foodnetwork.com/recipes/ina-garten/turkey-lasagna-recipe2/index.html)!

    Your site makes losing weight so much easier!!

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  65. Gina! I love your website! it's the only place I go to when i'm looking for healthy meals!! thanks so much!

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  66. I found your site about two months ago and don't know how I ever cooked without it!

    Made this recipe last night and my husband could not stop talking about how good it was!! I think I'll double the sauce next time, because he especially loved its lemony goodness and I agreed :)

    Thanks!

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  67. If your looking to cut out the eggs just lightly spread some yellow mustard on. I know it sounds weird but it's so good! Adds a little zing to the recipe. And you can't tell the difference.

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  68. Made this recipe desipte my husband not being a big fan of chicken breast..he absolutlely loved it came out moist..Once my chicken had the color I wanted I finshed them in the oven for couple mins to make sure they cooked through...Quick, easy and tasty

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  69. This comment has been removed by the author.

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  70. My mom and I made this last night for my ourselves and my dad. This was by far the BEST thing we have made from your site. My mom is on Weight Watchers and we have never found such a great site with recipes that are healthy and don't taste like diet food. You rock!

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  71. I see that a lot of your recipes call for whole wheat panko...I can't find it anywhere! Help!

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  72. I am so glad that I found your site Gina!! Your recipes are amazing. I made this recipe and several others which were fabulous as well. Tonight I am making your eggplant parmesan and your pasta fagioli. Can't wait for dinner...LOL!!

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  73. This is now the forth recipe of yours I've made (after finding this site a week ago) and it was delicious!!! I was a bit worried when I tried the sauce as it was cooking and even told my partner that he wasn't going to like it. Then I added the capers and BAM! It was awesome and he loved the sauce!!

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  74. I found whole wheat breadcrumbs at whole foods! Love this site:)

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  75. This was sooo good!! I have made like 10 of your recipes in 3 weeks and have never been disappointed! Thanks for making such yummy dishes!

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  76. This was AMAZING!!! Universally loved by my picky family...easy, so tasty, very satisfying. Thanks, GINA!

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  77. Glynis Rounds2/3/12, 11:48 AM

    I LOVED this recipe and so did my husband and Mom- made it for her birthday dinner last night! There is an italian restuarant in Sac, CA called Michaelangelo's and they have chicken picatta that is to die for- this is VERY close to the same flavors!!!! I was STUNNED!!!! They only heard during dinner was "Mmmmm." Thank you SO MUCH for posting this an all your other delious meals! I served mine with fried polenta cakes- like the restaurant I mentioned does, polenta is time consuming but SUPER yummy!

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  78. Made this for dinner tonight. It was good. My picky eater kids actually cleaned out their plates.
    Thank you.

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  79. I just made this for our lunch and it was DELICIOUS! Thank you so much for this website!

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  80. I made this twice this month already and my husband LOVES it....Very impressive as he is the pickiest eater on the planet! Thank you!!

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  81. Does anyone know how much the taste changes if you don't add the wine? Or what I could use as a substitute?

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  82. I found your website a few weeks ago, right when I started WW. I have not made a recipe since that didn't come from you. This dish was very, very good. My husband would rate it close to his #1 favorite so far! :)

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  83. We don't drink wine and I hate to buy a whole bottle for a 1/4 cup. Is there anything I can substitute successfully for it in this recipe?
    Many thanks and please, keep cooking!
    Klo

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    1. Klo-
      I bought a really small bottle of wine, it's basically one serving and it was cheap. You might want to do that next time. They usually have them in a little bin at the store.

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  84. ?- I've lived a sheltered life and have never had "real" chicken Piccata. I also have never cooked with capers or wine before.

    The chicken itself turned out divine. The sauce was VERY bitter. Is it supposed to? Also, I could only find pickled capers that were green. Could that have been the problem? Do you drain the capers?

    Thank you for your lovely website and yummy food.

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  85. I make this all the time as I always have the ingredients on hand, and just have to buy lemons! I LOOOOOVE IT! I think it is a great way to make chicken tenders too, without frying them in oil like my mom always did. I always pop these in the oven at 375 for about ten minutes just to make sure they are cooked through, but they are still always so moist. I have discovered that I LOOOOVE capers so I always add extra to the sauce lol. Thanks Gina!

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  86. I made this and it was delicios using panko crumbs but next time I will the whole wheat crumbs...thanks for the recipe....i like capers but not too many in the recipe...great recipes...thank you

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  87. I put the chicken in a baking dish (after cooking stovetop) with the white wine and lemon juice and put it in the oven @ 350 for 10-15 minutes and it soaked up the juices - delicious! LOVE your recipes. Keep 'em coming!

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  88. I made this tonight for dinner and it was fantastic! Thanks Gina for all the wonderful recipes you make I just bought the popsicle mold on amazon to make the fruit yogurt pops! Can't wait to see how they work out! Again I love your site and am so happy I found it!

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  89. Had never tried this before, but it was delicious! The sauce tasted by itself will make you question how it will taste on the chicken, but once it has a chance to soak into the meat, it adds a beautifully sweet flavor that I have never tasted before. I did not add the capers, but it was great without them. With this we had Roasted Peppers and Onions (my favorite!) and Buttermilk Mashed Potatoes. All a huge hit with the family! Tonight is Spinach Stuffed Shells night! Yum Yum!!!

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  90. Gina I see a feew of your recipes call for whole wheat bread crumbs... I don't recall seeing those at our local grocery stores. What would it do to the nutro. facts if I used regular italian bread crumbs?

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  91. Just YUM!That's all there is to say about this recipe!

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  92. I'm confused and hope someone can clarify. Do you start with two chicken *breasts* & then pound to 1/4 inch? Because when I purchase chicken *cutlets* they are already about 1/4 inch thick. This recipe sounds wonderful and would like to add it to the list for next week. Any help would be greatly appreciated!

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  93. Whenever I bread things without dipping them in flour first (before the egg wash) the bread crumbs always fall off. If I coat the chicken with flour, how many points+ do you think it would add to the final recipe?

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  94. This recipe was delicious!!!!! I absolutely loved it!!! I'm trying the Crock Pot Santa Fe Chicken tonight, the house smells amazing! I'm thrilled I found your website and recipes!

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  95. This was delicious! We served it with roasted asparagus and Israeli couscous. Thank you!

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  96. Delicious dinner last night - hubby commented that it was one to go on the list, last time he said that it was also a skinny taste recipe!

    for anyone concerned about opening a bottle of wine for 1/4 cup for the recipe - use vermouth. it can be substituted in any recipe calling for wine at 66% of the original recipe - i.e. for this recipe use 2 3/4 Tbsp of vermouth. vermouth can be kept like any spirit and keeps forever.

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  97. Let me start off by saying that I'm not a very good cook. Therefore, I'm usually not impressed by recipes because of my own short comings. With that said, this was SO GOOD! I used all wine instead of substituting in chicken broth. The sauce was delicious and the chicken was tender. I served the rest of the wine with dinner. I paired this meal with salad and your creamy lemon cheesecake yogurt cups for desert. I have to admit, I kept complimenting myself on this meal and my "mad skills".

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  98. Finally made this last night after staring at it on your site for months...it was so good! I ended up using one chicken breast and splitting it into three pieces - made pounding it into thinner pieces very easy. One piece for me and two for my husband was plenty. Will absolutely make this again! THANKS!

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  99. Made this tonight, I have always used food network recipe & I have to say that yours is soooo much tastier!!! And since I am Cuban, I need rice with every meal, if not its not a meal, lol, I made your cilantro lime rice!!!! OMG, dinner was amazing and I don't feel guilty!!!! Thank you & keep the recipes coming!!! Xoxo

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  100. Delicious! Made this tonight, my husband and 15 month old loved it as well!

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  101. I made this tonight and it was delicious!! Thanks so much for the great recipe. Like Dunia said, I did not feel guilty. I have never made any chicken piccata before it turned out really well. My husband really enjoyed it. My 2 kids (3and a half and 18 months) both liked it too. I will make this recipe again and again. Thanks!!

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  102. I made this a few nights ago and spent the majority of my time fanning the smoke coming from the pan. I kept the heat to medium low and it was still pretty smokey. Olive oil has a low smoke point but no one else seems to be having the same issue; maybe it was just my pan or the olive oil. I found it to be pretty cumbersome, although very tasty when I was finished.

    I really liked the flavor and I love using these pieces of chicken in salad or on top of spaghetti squash so I thought I'd try baking this instead of pan frying. Threw them in a 350 degree oven for about 15/20 minutes on each side and they came out wonderfully! Much easier than standing over the stove!

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  103. Can I make this without the white wine? I don't drink so I don't have any white wine at home! Would it still taste good without the white wine?

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  104. I made this without the wine and capers and it was still very delicious.

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    Replies
    1. how did you make it without wine? did you use more chicken broth, or just omit that amount of liquid all together? let me know what you did if and when you see this!

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  105. Recommendation:

    Comments should be listed by most current to oldest, not vice versa as they are now. Just a thought

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  106. Hi I am new to your site and I pulled up three recipes I thought sounded good and they all had wine in them..can you substitute something for that?My husband has an alcohol allergy and is not able to have any in anything..we don't drink at all so would rather not have it but also want flavor if I am going tom keep the husband on board with us doing this together.

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  108. Hi Gina was just wondering if it would change the points using Italian breadcrumbs instead? I can NOT find whole weat bread crumbs anywhere

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  109. Yet another fantastic recipe that is helping hubby and me work the Weight Watchers program without feeling bored. He liked the flavor the capers added to the sauce, but didn't really like biting into them. That was fine with caper-loving me! We had it with roasted asparagus. What a nice (and photogenic!) dinner. Thanks!

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  110. I dredge cutlets in flour and the oil gets messy...if i clean out the skillet then it will be just lemon, wine , capers and broth.....can the sauce be made separate, will it have a taste...thanks

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  111. OK seriously this is a top loved recipe in our household! Really tasty & amazing - minus all the butter & oil (traditional fattening recipe) the bigger me used to make it with!! :) I just wrote a post about my favorite recipes and a few of yours are in there! Check it out when you get a free second :) http://www.juliannabelle.com/2014/04/favorite-recipes.html

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  112. LOVED this recipe. I love all of Skinny Taste recipes but this one knocks it out of the park. My boyfriend absolutely LOVED this and wanted me to make more!

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