Post by Loupy on May 29, 2012 18:50:49 GMT -7
Weight Watchers Chicken Piccata
From: theslenderkitchen.com
Servings: 4
Ingredients
1 lb chicken cutlets, 4 pieces
1/2 cup flour plus 1 tsp
1 1/2 tbsp butter
1 tbsp olive oil
1/4 cup diced shallots
4 garlic cloves, minced
1 1/4 cup chicken broth
juice of 1 lemon
1 1/2 tbsp capers
2 tbsp chopped parsley
1 tbsp whole grain mustard
Instructions
1. Sprinkle the chicken cutlets on both sides with salt and pepper.
Spread the flour out on a large plate and gently coat each chicken breast with flour.
Set aside.
2. In a skillet or saute pan, melt 3/4 tbsp of butter over medium high heat.
Add 1/2 tbsp olive oil and a touch of cooking spray if needed.
Add the chicken breast and cook for 4 minutes on each side.
Then set aside and tent with tinfoil to keep them warm.
While the chicken is cooking, mix 1 tsp of flour into 1/4 cup of chicken stock and set aside.
3. Add the other 1/2 tbsp of olive oil, shallots, and garlic to the pan.
Cook for two minutes until fragrant but not burnt.
4. Add 1/2 cup of chicken stock and scrape all of the brown bits off the bottom of the pan.
Cook for about 5 minutes until the chicken broth almost evaporates.
5. Add the chicken broth you mixed with flour and stir until smooth.
Then add the final 1/2 cup chicken broth and bring it to a boil.
Let is reduce by half and then turn the burner to low.
6. Stir in the butter, capers, mustard, lemon juice, and parsley.
Serve each chicken breast with 2 tbsp of piccata sauce.
Nutritional Info:
Serving Size: 1 chicken breast with 2 tbsp sauce
Points: 6 Weight Watchers Points plus
234.6 calories,
8.4 g of fat,
13.9 g carbohydrates,
.4 g dietary fiber,
25.2 g of protein
Weight Watchers ® and PointsPlus ® are registered trademarks of Weight Watchers International, Inc.
Copyright Slender Kitchen
From: theslenderkitchen.com
Servings: 4
Ingredients
1 lb chicken cutlets, 4 pieces
1/2 cup flour plus 1 tsp
1 1/2 tbsp butter
1 tbsp olive oil
1/4 cup diced shallots
4 garlic cloves, minced
1 1/4 cup chicken broth
juice of 1 lemon
1 1/2 tbsp capers
2 tbsp chopped parsley
1 tbsp whole grain mustard
Instructions
1. Sprinkle the chicken cutlets on both sides with salt and pepper.
Spread the flour out on a large plate and gently coat each chicken breast with flour.
Set aside.
2. In a skillet or saute pan, melt 3/4 tbsp of butter over medium high heat.
Add 1/2 tbsp olive oil and a touch of cooking spray if needed.
Add the chicken breast and cook for 4 minutes on each side.
Then set aside and tent with tinfoil to keep them warm.
While the chicken is cooking, mix 1 tsp of flour into 1/4 cup of chicken stock and set aside.
3. Add the other 1/2 tbsp of olive oil, shallots, and garlic to the pan.
Cook for two minutes until fragrant but not burnt.
4. Add 1/2 cup of chicken stock and scrape all of the brown bits off the bottom of the pan.
Cook for about 5 minutes until the chicken broth almost evaporates.
5. Add the chicken broth you mixed with flour and stir until smooth.
Then add the final 1/2 cup chicken broth and bring it to a boil.
Let is reduce by half and then turn the burner to low.
6. Stir in the butter, capers, mustard, lemon juice, and parsley.
Serve each chicken breast with 2 tbsp of piccata sauce.
Nutritional Info:
Serving Size: 1 chicken breast with 2 tbsp sauce
Points: 6 Weight Watchers Points plus
234.6 calories,
8.4 g of fat,
13.9 g carbohydrates,
.4 g dietary fiber,
25.2 g of protein
Weight Watchers ® and PointsPlus ® are registered trademarks of Weight Watchers International, Inc.
Copyright Slender Kitchen
