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Chicken Breasts Piccata

Serving Size: 3-ounce half chicken breast plus 2 tablespoons sauce

Yield: 4 servings
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  • Vegetable oil cooking spray
  • 4 (3 ounce) boneless, skinless chicken breast halves
  • 1/2 teaspoon no-salt lemon-pepper seasoning
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine
  • 2 tablespoon drained capers


  1. Spray a grill rack with cooking spray. Preheat a gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat. Sprinkle chicken with lemon-pepper seasoning.
  2. Place chicken on the grill and cook 12 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once. Keep warm.
  3. Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in flour; cook, stirring to dissolve any lumps, for 1 minute. Stir in wine and capers; cook, stirring constantly for 2 minutes or until mixture is slightly thickened. Remove from the heat and stir in remaining 1 tablespoon butter. Serve sauce over chicken.

Nutritional Information (Per Serving)
Calories: 211
Protein: 28 g
Sodium: 243 mg
Cholesterol: 83 mg
Fat: 7 g
Carbohydrates: 1 g
Exchanges: 3 Lean Meat, 1 Fat

Source: The Complete Idiot's Guide to Terrific Diabetic Meals
Author: Lucy Beale, Joan Clark, Barbara Forsberg

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