Creamy Lemon Chicken Piccata

  • cooking time
    20 m
  • calories per serve
    529 cal
  • serves
    4
Salt and pepper to taste
¼ cup (35g)
plain flour
4 (800g)
skinless chicken breast
2 tbsp
olive oil
1 cup (250ml)
salt reduced chicken stock
1
lemon, sliced
300 ml
carnation light cooking cream
¼ cup
capers
2 tbsp
chopped parsley
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
393.6 g
2213
46.2
31.3
12.3
14.4
4.2
491
1.3
55.5
Average Quantity
per:
100 g
562
11.7
8
3.1
3.7
1.1
125
0.34
14.1

Method

  1. In a large bowl combine salt, pepper and flour; coat chicken breasts, reserve.

  2. Heat oil in a large frying pan over medium high heat. Cook for 5 minutes on either side, or until cooked through. Remove from pan and set aside and keep warm.

  3. Reduce heat; add stock, lemon, carnation light cooking cream and capers. Bring sauce to a boil and reduce heat.  Cook for 5 minutes or until thickened. Stir through parsley.

  4. Serve chicken with sauce and if desired with steamed green beans.

You might also like