144.6…Chicken with Lemon-Caper Sauce

I've always said that if I never left my house, I could lose weight a whole lot faster. It's true…you control what and how much of something goes into your food. Who knows how much butter, oil, etc. that restaurants put into their food!! 

I've been trying to eat at home as much as possible lately. My son was supposed to have basketball practice last night (it was cancelled due to rain) and normally we'd go out before and grab something to eat. This time I made it a point to make something at home and just have it ready earlier so we could leave. Chicken piccata is one of my favorite dishes so I try most recipes that I come across. This one was from Cooking Light magazine and did not disappoint. 

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Chicken with Lemon-Caper Sauce (Serves 4)

Recipe adapted from Cooking Light, October 2009


4 (6 ounce) skinless, boneless chicken breast halves

1/4 tsp. salt

1/4 tsp. black pepper

3 Tbsp all-purpose flour

2 Tbsp butter

1/2 cup chicken broth

1/4 cup fresh lemon juice

2 Tbsp capers, drained

3 Tbsp minced flat-leaf parsley


1. Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour. 

2. Melt butter in a large skillet over medium-high heat. Add chicken to pan; cook 3 minutes. Turn chicken over. Cook another 2 minutes then remove to a plate and set aside. 

3. To the pan, add broth, juice and capers. Bring sauce to a boil; cook 2 minutes or until thick. Reduce heat to low.

4. Put the chicken in the pan to finish cooking, basting occasionally with sauce. Sprinkle with parsley; cook 1 minute. Serve.

Printable Recipe

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I served the chicken with wild rice and roasted asparagus. Winner!

Breakfast this morning was scrambled egg beaters with spinach, asparagus and jack cheese. 

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After dropping the kids off at school, I went to the gym for some RAD (Revolving Apparatus of Death aka the treadmill) time. 

I had an appointment, then whipped up some tuna salad on top of chopped romaine for lunch.

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I was supposed to have a meeting that got cancelled so now I have a couple of free hours! I'm sure I'll be able to fill the time somehow. :)

What are some of your favorite tricks when trying to lose weight?

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  1. This year I am trying to be mindful of feeling full - so often I'll just eat everything that's in front of me just because it's there. Lately I notice that I can eat 3/4 of whatever I have, and am perfectly satisfied. :D

  2. @Biz
    That's such a great tip!! I try to stop eating when I'm 80% full...you really have to train your brain to do that!

  3. In Japan, eating to 80% fullness is common practice.


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