This is a lower fat, lower calorie version of chicken piccata, and just as tasty! Add seasoned potatoes to compliment the strong lemon flavor!
Makes 4 servings: 207 calories per serving of chicken piccata, 1 serving potatoes 210 calories, total: 417 calories per meal.
Ingredients
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 Tbs +1 tsp. all-purpose flour, divided
3 tsp.extra-virgin olive oil
1 Tbs. minced garlic
1/2 cup low-sodium chicken broth
2 Tbs. lemon juice
1 tsp. white wine vinegar
2 Tbs.chopped fresh parsley
1 Tbs. capers, drained and rinsed
1 Tbs. herbed garlic butter
for potatoes:
4 of each small red, yellow and purple potatoes
1 Tbs. herbed garlic butter
Garlic pepper to taste
Method
If making potatoes, add potatoes whole to dutch oven and bring to a boil, waiting 20 minutes to check after boil starts. Potatoes are done when fork easily passes into potato.
Meanwhile, loosely place clear plastic wrap over 1 chicken breast and beat with meat hammer until thin. Repeat with remaining pieces of chicken. Once your chicken is “skinny”, sprinkle with kosher salt and pepper on both sides of each piece. Heat large skillet with olive oil.
Right before getting ready to fry chicken, sprinkle each piece evenly with the 1 Tbs. flour. lay in pan and cook on medium high until fully cooked through (around 4-5 minutes per side uncovered). Place chicken on serving plates. Reduce heat to medium. In the same pan, add broth, lemon juice, flour and garlic. Whisk to incorporate. Cook for about 2-3 minutes before adding vinegar, parsley and capers. Bring to bubble and add 1 Tbs. herbed garlic butter and mix for about 2 minutes until sauce is creamy in consistency. Spoon sauce over chicken cutlets.
If made potatoes, remove cooked potatoes from water and slice in half on cutting board. Add half slices to plates and sprinkle with garlic pepper. Dice 1 Tbs. butter and distribute evenly between potato portions on plates. Serve!
Tips:
Piccata sauce is very versatile! I usually have some left over which is enough to put over salmon, eggplant or even just a egg noodle. It’s also delicious over asparagus! It will freeze for 2 weeks and keep in the fridge for 4 days.