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Low Fat Chicken Piccata [Gluten Free]

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 @ 4 ounces
Calories 179kcal
Author Brenda Bennett


  • 40 ounces chicken breasts skinless, boneless, cut in half
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup gluten free flour I used King Arthur's
  • 2 tablespoons olive oil
  • 1 cup chicken broth low sodium
  • 4 garlic cloves minced
  • ¼ cup capers rinsed
  • ¼ cup lemon juice
  • 1 tablespoon fresh parsley chopped


  • Place each chicken breast portion between two pieces of plastic wrap.
  • Using the flat side of a meat mallet, pound each breast until its about ¼ inch thick.
  • Remove top plastic wrap and salt and pepper chicken then dredge in flour. Shake off excess flour.
  • Heat a large saute pan with oil.
  • Cook chicken until lightly browned and no longer pink in center, turning halfway through cooking.
  • Remove chicken and set aside in a covered container to keep warm.
  • Reduce heat to low. Add broth, garlic, capers, and lemon juice to saute pan and simmer for about 2 minutes until slightly reduced.
  • Return chicken to pan and heat through.
  • Serve chicken with capers and lemon juices over top and sprinkle with parsley.


Weight Watchers PointsPlus: 4*


Serving: 4ounces | Calories: 179kcal | Carbohydrates: 5g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 397mg | Potassium: 449mg | Vitamin A: 75IU | Vitamin C: 6.4mg | Calcium: 15mg | Iron: 0.8mg