Light and Zesty Chicken Piccata

Foodista Cookbook Entry

Category: Main Dishes | Blog URL: http://fightthefatfoodie.blogspot.com/2010/02/victory-is-mine-chicken-piccata-and.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


Photo: Scott Koeneman
Print this recipe

Ingredients

1 teaspoon olive oil
2 ounces chicken breasts, halved into 4 pieces and pounded to ¼-inch thickness
4 tablespoons flour
1/2 teaspoon lemon zest
1/2 teaspoon smoked paprika (you can use traditional paprika if you don't have the smoked)
cup fresh lemon juice
1/2 cup vermouth or dry white wine
1/2 cup chicken broth (I use my own and it really makes a flavor difference)
1/4 cup capers, drained
14 ounces can artichoke hearts, without oil, drained and halved

Preparation

1
Put flour, lemon zest and smoked paprika in a sealable plastic bag. Add chicken breast pieces, seal and shake to coat.
2
Heat oil in skillet over medium-high heat. Remove chicken, shaking off excess flour mixture, and saute, about 2 minutes per side, until golden brown on both sides.
3
Add juice, vermouth and broth. Simmer for about 5 minutes, until chicken is cooked through and sauce thickens. Add artichokes and capers and simmer for an additional minute. Plate the chicken and top with a little sauce, including some capers and artichokes.

Tools

.

About

You would think risotto would be a relatively easy dish to make--a little Arborio rice, chicken broth, some veggies and Parmesan. Put it all together and get a creamy delicious side dish or main course. Not for me! I have tried making my own risotto at least a half-dozen times and have never quite gotten it right. Until now.

What did I learn? Don't be afraid to let the rice saute for awhile before you start adding liquid and slower is better. I used a medium-low heat, rather than medium to medium high.

And the Chicken Piccata was incredible! A good bite of lemon, paired with the piquant of the capers. It was balanced by the creamy, earthy flavor of the risotto with mushrooms and peas. I served the chicken on a bed of sauteed spinach and garlic. The lemon sauce was wonderful with the spinach. You won't be able to tell my lightened up version from those higher in fat and calories. The piccata has 246 calories with 3 grams of fat and 9 grams of fiber. The risotto is only 220 calories with 2 grams of fat and 3 of fiber.

On another note, I'm starting a new feature today. At the end of the day's blog, starting today, I will be linking to good deals on products I believe in. Check them out.

Let's eat!

Yield:

4

Added:

Tuesday, February 9, 2010 - 9:31pm

Creator:

Related Cooking Videos