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Light Chicken Piccata
Light Chicken Piccata
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
195 minutes
Tender yogurt-marinated chicken fried in margarine and olive oil, served in a tangy vermouth and lemon juice sauce with capers.
Ingredients:
  • 8 ounces lowfat plain yogurt
  • 4 boned and skinned chicken breast halves
  • 0.5 cup all-purpose flour
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon margarine
  • 1.5 tablespoons lemon juice
  • 1 cup white vermouth
  • 2 cloves garlic, minced
  • 0.5 cup lemon juice
  • 0.5 cup water
  • 2 tablespoons capers
Instructions:
  • Marinate chicken in yogurt, cover, and refrigerate for at least 2 hours, or preferably overnight.
  • Wash chicken thoroughly and then pat it dry using paper towels.
  • Combine flour, paprika, salt, and pepper in a bowl and mix well.
  • In a skillet over medium heat, combine oil, margarine, and 1 1/2 tablespoons of lemon juice. Coat chicken in flour mixture, then sear in the skillet until golden brown on both sides, approximately 15 minutes. Transfer the cooked chicken to a plate and keep it warm.
  • In a skillet, sizzle vermouth and deglaze with a wooden spoon. Blend in garlic, 1/4 cup lemon juice, water, and capers. Simmer until sauce thickens by half.
  • Add the chicken back to the pan and let it simmer for 3 minutes.

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