Chicken and Potato Piccata


  • 1 1/3 lbs (4 medium) Idaho® Potatoes
  • 1 tablespoon olive oil
  • 4 green onions, sliced
  • 3 tablespoons lemon juice, divided
  • 2 tablespoons grated lemon peel, divided
  • 2 teaspoons dried basil leaves
  • 4 (6 ounces each) boned and skinned chicken breast halves
  • 1/4 cup chicken broth or bouillon
  • 1/4 cup chopped parsley
  • Salt and pepper, to taste


  1. Pierce potatoes with tines of fork; micro-bake on HIGH 6 minutes. Let cool 2 minutes; cut into 1/2-inch chunks.
  2. Spray a 12-inch nonstick skillet with vegetable cooking spray; heat oil in skillet over medium-high heat. Place potatoes in skillet cut sides down; cook, turning occasionally, about 6 minutes, until cooked through and golden brown.
  3. Mix in onions, 1 tablespoon each of the lemon juice and peel, and the basil; cook and toss 2 minutes. Season with salt and pepper. Remove from skillet; keep warm.
  4. Spray skillet once again with vegetable cooking spray; heat skillet over medium heat and add chicken. Cook about 10 minutes until chicken juices run clear, turning once. Raise heat to medium-high; deglaze skillet with broth, scraping up any bits left on bottom of pan; stir in parsley and the remaining 2 tablespoons juice and 1 tablespoon peel.
  5. Season with salt and pepper. Return potatoes to skillet; toss to heat through.


13.4% calories from fat.

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Yield: 4 servings
Calories: 396
Sodium: 213 g
Fat: 6 g
Fiber: 3.5 g
Protein: 44 g
Cholesterol: 99 mg

Photo Credit:
Christina Wennstrom
(Recipe Photo Contest Winner)

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