Lemon Chicken Piccata with Rice

Juicy, tender chicken with a pleasant lemony flavor. This recipe is lower in sodium and only counts as 2 carb servings.

Ingredients

Serving size: ½ cup rice and 3 ounces chicken

Change Servings:

Servings:

4 slices

chicken breasts (thin)

3 cups

rice (cooked)

1⁄2 teaspoon

black pepper

1⁄2 cup

flour

2 tablespoons

olive oil

2 cloves

garlic (minced)

1 cup

chicken broth (low sodium)

1⁄4 cup

lemon juice

2 tablespoons

capers (drained, rinsed)

2 tablespoons

butter (unsalted)

2 tablespoons

parsley

Preheat oven to 350°F
Mix flour and black pepper together in a shallow pan
Coat both sides of chicken breast in flour mixture
Heat olive oil in a skillet
Cook each coated piece of chicken for a few minutes on each side, until golden brown
Place the golden brown chicken breasts in a baking dish
Keep chicken warm in oven while making the sauce
Drain out any remaining oil from skillet
Melt butter in skillet
Add garlic and cook for about 15-20 seconds
Mix in chicken broth and lemon juice
Bring to a boil, stirring occasionally
After a couple minutes, reduce to a simmer
Add parsley and capers
Cook on low for about 5 more minutes
Take chicken out of oven
Pour sauce over chicken into the baking dish
Place back in oven and continue cooking for about 15 more minutes
Once done, serve over cooked rice

Per serving

Calories: 321 kcal

Protein: 22 g

Carbohydrates: 32 g

Dietary Fiber: 1 g

Phosphorus: 194 mg

Potassium: 252 mg

Sodium: 140 mg