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!

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