Since the flour is only used for dusting, I really don't think the nutritional value of the dish is affected by it. However, you could always just leave it off and just saute the breasts is EVO, then add the lemon, etc.

Alexa

I agree, the flour isn't a huge amount of that equation, and I'd just leave it off, sautee the chicken without it.

In my recipe the problem wouldn't be the flour, it would be the butter and olive oil in the sauce!

Annie

You could use cornstarch, my catering friend subs the cornstarch for flour all the time when sauteing chicken breasts in olive oil.

Teresa

This is my favorite chicken dish in the whole world! I am always looking for ways to cut fat/calories, so I use whole wheat pasta to serve with it. I only use the minimum amount of oil to saute in.
For making the sauce, I don't add any extra oil, but use chicken stock/broth to lemon in a 2 to 1 ratio. If you use scallopini type cut, it will cook faster and sit in oil a shorter time. Another tip I learned was to basically sear the meat in the oil and finish cooking in a moderate oven. Always, a few extra capers and lots of fresh chopped parsley and I don't miss the oil!

I will be making chicken piccata for dinner tomorrow night. I honestly think the dusting of flour doesn't really contribute much to the carb intake. I have modified my old recipe by using a smaller quantity of olive oil and omitting the butter. I still use white wine, chicken broth, lemon, capers and garlic so it still has a lot of flavor.

Could you guys post your recipes? BF loves veal picatta which is a no no for me, but I'd love to make him chicken picatta.

I use this recipe all the time.

CHICKEN PICCATA
SUBMITTED BY WOODIE
This is they way I make chicken piccata, adapted from a
newspaper article a few years ago. Maybe not very Italian,
but we like this with mashed potatoes!
4 chicken breast halves, boned and skinned
salt and pepper
flour (enough for coating) optional
3 tablespoons butter (I use EVOO)
juice of 1 lemon
1-1/2 cups chicken broth
1/2 cup white wine
1 Tbsp Capers
Fresh chopped parsley, to garnish.
Put a piece of waxed paper on the counter and place chicken on top.
Use a meat mallet, the side of a saucer, the unsharpened side of a heavy knife
or other object to pound the breast into a thin piece that is uniformly thick (about an inch).
Salt and pepper the chicken generously, then coat with flour.
Melt butter in a large skillet and brown chicken on both sides.
Remove chicken from skillet. Add lemon juice, chicken
broth and wine. Boil down until it is about one-half cup. Place
chicken back in skillet, cover and cook 3 minutes. Remove
cover and serve. Garnish with fresh chopped parsley.
We love Woodie's recipe.

Linda

I'm allergic to wheat, so I BARELY flour mine with a tiny amount of brown rice flour. It works perfectly, maybe better than wheat flour.

I do exactly what Ruthanna posted except I double the capers (we like them a lot) and use copious amounts of fresh parsley.

Alexa

Well, I changed my menu and am making this tonight instead of tomorrow night.

CHICKEN PICATTA

4 chicken breasts (6 oz. each)
2 T. olive oil
1/4 c. white wine
1 t. minced garlic
1/2 cup chicken broth
2 T. fresh lemon juice
1 T. capers
2 T. butter (I omit this nowadays)
Fresh lemon slices, at least one per chicken breast

Prepare the chicken for cutlets. I use a rolling pin to smash and roll them until fairly thin. Try not to break the chicken apart. Salt and pepper both sides of the chicken cutlets, dredge in flour, and shake off excess flour.

Heat the oil over medium-high heat. Saute cutlets until brown on one side, 2-3 minutes. Flip the cutlets and cover the pan for 2-3 minutes. Remove cutlets and poor off remaining oil if there is a lot.

Return the pan to medium heat and add wine and garlic and cook until liquid is nearly gone and garlic barely begins to brown - about 2 minutes. Add broth, lemon juice and capers.

Return cutlets to pan and cook for 1 minute on each side. Remove cutlets to platter and add butter and lemon slices to the sauce. Melt butter and then pour the sauce over the cutlets.

YUM!! I made my chicken piccata and used a little whole wheat flour and omitted the butter (I used a few sprays of spray butter- not sure why but felt compelled to do so).
It turned out ok. I thInk I went a little crazy with the lemon juice so it was a little lemony for my children. My DH isn't coming home early enough to eat with us so Not sure what he will have to say about it.. But next time I am going to try your recipes aboVe. i have bookmarked them all!
Thanks for helping! Now if only can find a Terlingua Chili recipe!