Chicken Piccata

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

5 oz. protein,

2 vegetables,

1 fat

Recipe courtesy of California Health & Longevity Institute Reply Delete

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

23 PM

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

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 Reply Delete

54 PM

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! Reply Delete

17 PM

I've been in the mood for this one too :) Reply Delete

34 PM

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. Reply Delete

06 PM

YUMMY!!! Whole family loved this one!!! Love your website! Thank you! Reply Delete

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!

2/index.html

Your site makes losing weight so much easier!! Reply Delete

20 PM

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

38 AM

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! Reply Delete

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. Reply Delete

01 AM

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 Reply Delete

This comment has been removed by the author. Reply Delete

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! Reply Delete

55 PM

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

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!! Reply Delete

29 AM

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!! Reply Delete

05 PM

I found whole wheat breadcrumbs at whole foods! Love this site:) Reply Delete

24 PM

10 of your recipes in

3 weeks and have never been disappointed! Thanks for making such yummy dishes! Reply Delete

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

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! Reply Delete

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

Thank you. Reply Delete

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

52 PM

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!! Reply Delete

10 PM

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

09 PM

1 favorite so far! :

01 PM

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 Reply Delete

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. Delete

42 PM

?- 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. Reply Delete

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! Reply Delete

00 AM

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 Reply Delete

28 PM

350 for 10-15 minutes and it soaked up the juices - delicious! LOVE your recipes. Keep 'em coming! Reply Delete

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! Reply Delete

42 AM

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!!! Reply Delete

38 PM

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? Reply Delete

30 PM

Just YUM!That's all there is to say about this recipe! Reply Delete

41 PM

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! Reply Delete

11 AM

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? Reply Delete

32 PM

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! Reply Delete

40 PM

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

26 AM

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!

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. Reply Delete

57 PM

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". Reply Delete

39 PM

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! Reply Delete

25 PM

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 Reply Delete

53 PM

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

47 PM

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!! Reply Delete

22 AM

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.

350 degree oven for about 15/20 minutes on each side and they came out wonderfully! Much easier than standing over the stove!

Reply Delete

35 PM

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? Reply Delete

48 PM

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

Replies

53 AM

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! Delete

Reply

50 PM

Recommendation:

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

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