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West Florida Hospital

Chicken Piccata

The content below is part of the “Health Library” and is not indicative of services available at the facility.

Nutrition Facts

Serving Size ½ of recipe
Calories 192
Total Fat 6 g
Saturated Fat 1 g
Sodium 560 mg
Total Carbohydrate 9 g
Dietary Fiber 0.5 g
Protein 17 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Boneless, skinless chicken breast halves 2
Olive oil 2 teaspoons
All-purpose flour 2 tablespoons
Reduced-sodium chicken broth ¼ cup
Juice of 1 lemon
Capers 1 tablespoon
Garlic clove, minced 1
Salt ¼ teaspoon
Freshly ground black pepper to taste


  1. Place chicken between 2 sheets of plastic wrap and pound to a ½-inch thickness with your fist or a rolling pan.
  2. Heat oil in a large nonstick skillet over medium to medium-high heat. Dredge chicken in flour and cook in skillet for about 3 minutes per side, or until cooked through. Remove chicken from pan, cover, and set aside.
  3. Add broth, lemon juice, capers, and garlic to pan, and cook 1-2 minutes, until thickened, scraping brown bits off the bottom of the pan as the sauce cooks.
  4. Top chicken with sauce and serve.
  • Exchanges

    4 very lean meats; 1 fat

  • Side Suggestions: Spaghetti
  • Side Suggestions: Steamed Green Beans