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Light Chicken Piccata Recipe
This light version of chicken piccata features chicken breasts marinated in yogurt, then fried in margarine and olive oil, and finished in vermouth and lemon juice sauce with capers.
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Cooking tools:
- Skillet
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
- Tongs
- Spatula
Ingredients
- 8 ounces lowfat plain yogurt
- 4 boned and skinned chicken breast halves
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- salt
- pepper
- 1 tablespoon olive oil
- 1 teaspoon margarine
- 1 1/2 tablespoons lemon juice
- 1 cup white vermouth
- 2 cloves garlic, minced
- 1/2 cup lemon juice
- 1/2 cup water
- 2 tablespoons capers
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