Let’s face it. Italian food is probably one of everyones favorites. And chicken piccata is one of the staples of Italian food. The tartness of lemon with the salt of capers all come together with crisped cooked chicken breast that’s perfect to be served over a bed of pasta or even all on it’s own. Either way, it’s the star of the show!
This chicken piccata is made without any cream. That’s right. The cream in chicken piccata is completely unneeded. You can come out of it with less calories while still having a delicious creamy sauce for your chicken.
I kept this chicken piccata lightened up by well, first of all omitting cream. I also used a whole wheat white flour instead of all-purpose. Why? Because whole wheat is just better for you than all-purpose. So why not? I also used as little butter as I could manage to get away with. And then there’s the reduced sodium chicken broth.
In the end, the sauce is what makes this chicken piccata shine. It’s a simple, quick, and easy dish to make on a weeknight since it takes under 30 minutes to make.
I served mine over some local made spinach and basil pasta and garnished with a little bit of parsley for added green and freshness. This dish has recently become a family favorite and we’ve had it a couple of weeks in a row already!
TheSkinnyFork.com A lightened up chicken piccata that's made all in one pan with fresh lemon, chicken, and NO cream! All the flavor, none of the guilt. Prep Time: 10 Minutes • Cook Time: 16 Minutes
Servings: 4 • Serving Size: 1/4th of Chicken + Sauce • Calories: 360 • Fat: 21 g • Saturated Fat: 10 g • Carb: 12 g • Fiber: 1 g • Protein: 28 g • Sugar: 1 g • Sodium: 345 mg
Chicken:
• 1 Lb. Boneless Skinless Chicken Breast
• 1/2 Tsp. Lemon Pepper Seasoning
• 1/4 C. Whole Wheat White Flour
• 5 Tbsp. Unsalted Butter, Divided
• 1 Tbsp. Extra Virgin Olive Oil Divided
Sauce:
• 2 Tsp. Minced Garlic
• 2 Tbsp. Whole Wheat White Flour
• 1 C. Reduced Sodium Chicken Stock
• 1/4 C. Dry White Wine
• Zest & Juice of 1 Lemon
• 3 Tbsp. Capers
• Fresh Parsley
• Salt & Pepper to Taste
Directions:
Cut the chicken breasts in half horizontally and place into a baggy or between two sheets of parchment paper. Pound them out to be about 1/2” thick or so.
Remove the chicken from the bag and season with the 1/2 Tsp. of lemon pepper seasoning on both sides of each breast.
Dredge the breasts through the 1/4 C. flour to coat evenly on both sides and set aside.
Heat a pan over medium-high heat and lightly coat the inside of the skillet with non-stick spray.
Add 1 Tbsp. butter and 1 Tbsp. oil to the pan to heat slightly.
Place the chicken into the pan and cook for about 3-4 minutes on both sides.
Once done, remove the chicken to set aside on a plate.
Now to make the sauce! Add the remaining 4 Tbsp. butter to the pan with the 2 Tsp. garlic and cook for a minute or two until fragrant.
Stir in the 1/4 C. wine and scrape down all the crispy brown bits.
Whisk in the 2 Tbsp. flour and allow to cook for about a minute.
Slowly whisk in the 1 C. chicken stock and heat again until smooth and thickened.
Finally, whisk in the lemon zest, juice and 3 Tbsp. capers.
Once done, remove from the heat and plate as desired, as it is or over noodles. Serve with the sauce spooned over the top with any fresh parsley or salt and pepper to taste.
Enjoy right away.
Step-by-Step Photos:
Nutritional Claims: Low Carb • Sugar Conscious • Egg Free • Peanut Free •Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free
