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Lightened Chicken Piccata

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PREP TIME
30 min
COOKING TIME
45 min
TOTAL TIME
195 min
SERVINGS
4 servings
Dinner
Lightened Chicken Piccata
Ingredients
  • 8 ounces lowfat plain yogurt
  • 4 boned and skinned chicken breast halves
  • 1/2 cup all-purpose flour
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon margarine
  • 1 1/2 tablespoons lemon juice
  • 1 cup white vermouth
  • 2 cloves garlic, minced
  • 1/2 cup lemon juice
  • 1/2 cup water
  • 2 tablespoons capers
Instructions
1
Apply a yogurt-based marinade to the chicken, cover it, and chill in the refrigerator for at least 2 hours or overnight.
2
Next, rinse the chicken under cold water and gently pat it dry with paper towels to remove excess moisture.
3
In a separate container, whisk together flour, paprika, salt, and pepper to create a dry rub.
4
Melt oil, margarine, and 1 1/2 tablespoons of freshly squeezed lemon juice in a skillet over medium heat.
5
Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated.
6
Place the coated chicken in the skillet and cook for about 15 minutes on each side, or until it reaches a golden brown color.
7
Transfer the cooked chicken to a serving plate and keep it warm.
8
Pour 1/2 cup of vermouth into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
9
Add minced garlic, 1/4 cup of freshly squeezed lemon juice, water, and capers to the skillet.
10
Simmer the mixture over low heat until it has reduced by half.
11
Return the cooked chicken to the skillet and let it simmer for an additional 3 minutes.