Chicken Piccata

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This recipe makes 2 servings
Recipe Nutrition Info Comments 0
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  • 2 fillet(s) chicken, breast, boneless, skinless
    (6 ounces each) halved lengthwise
  • salt
    to taste
  • pepper, black ground
    to taste
  • 1 tablespoon oil, olive, extra-virgin
  • 2 tablespoon vegetable oil spread, butter-flavored
  • 2 tablespoon sherry, dry
  • 1 tablespoon lemon juice
  • 1 tablespoon capers
  • 2 tablespoon parsley, fresh
  • 1/4 teaspoon paprika
  • 1 cup(s) rice, brown, cooked


  • 1

    Pound the chicken pieces to flatten them slightly. Season them with salt and pepper to taste.

  • 2

    Heat an empty pan on high heat, then add the oil and 1 tablespoon of the vegetable oil spread and allow that to get hot (but not smoking). Then carefully add the chicken, making sure the oil doesn't splatter. Doing this process will prevent the chicken from sticking. If you heat the oil and pan together, or if the pan isn't hot enough, the chicken will stick. Sauté the chicken pieces for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and cover it loosely to keep it warm.

  • 3

    Pour off any remaining fat and oil from the skillet. Return it to the stovetop and add the remaining 1 tablespoon vegetable oil spread, the sherry, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, the paprika, and salt and pepper to taste, and spoon the sauce over the chicken. Serve with 1/2 cup brown rice per person.

Note: Omit the brown rice, and this is a Phase 1 recipe.

Nutritional Information Amount Per Serving
  • Calories439
  • Total Fat20g
  • Saturated Fat3.7g
  • Sodium499mg
  • Carbohydrates24g
  • Dietary Fiber2g
  • Protein37g
  • Cholesterol94mg
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