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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.

Lemon Chicken Piccata with Rice


Serving size: ½ cup rice and 3 ounces chicken
Change Servings:


4 slices
chicken breasts (thin)
3 cups
rice (cooked)
1⁄2 teaspoon
black pepper
1⁄2 cup
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



  • 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

Nutritional Analysis

Per serving
Calories: 321 kcal
Protein: 22 g
Carbohydrates: 32 g
Dietary Fiber: 1 g
Phosphorus: 194 mg
Potassium: 252 mg
Sodium: 140 mg