Healthy Chicken Piccata Recipe
This "Skinny" Chicken Piccata is easy enough to make on a busy weeknight but also fancy enough to make when you have company over! Plus it's a healthy version, which makes it even better!
Servings: 4
Ingredients
- 4-5 boneless skinless chicken cutlets pounded thin (about 1.25 lbs)
- salt and pepper to taste
- 1/2 cup all purpose flour
- 1-2 tbsp olive oil
- 2 cloves minced garlic minced
- 2 cups chicken broth
- 1/3 cup fresh lemon juice
- 2 tbsp capers drained and rinsed
- 1 tbsp unsalted butter
- 1 tbsp plain Greek yogurt or more to taste
- angel hair pasta for serving if desired
- sliced lemons for serving
- parsley for serving
Instructions
- Pound chicken cutlets and season with salt and pepper. Roll in flour and shake off excess.
- Heat oil in pan. Brown chicken on both sides over medium heat. Remove to a plate when brown, set aside.
- Pull pan off the heat and add in minced garlic. Stir. Don't burn the garlic!
- When fragrant, add chicken broth and place pan back on heat. Scrape any brown bits from the bottom of the pan. Heat to a light boil and let sauce cook until reduced a bit.
- Add lemon juice and capers. Simmer again until sauce is reduced some and slightly thickened.
- Add butter and melt. Add chicken and any liquid on plate. Simmer together over a medium-low heat until sauce is to thickness desired. Pull off heat. Lightly stir in yogurt (can also skip this step and eat without adding yogurt).
- Serve chicken alone or with angel hair pasta (I used the whole wheat kind) with some lemon slices on the side and parsley sprinkled over the top. Enjoy!
Nutrition
Calories: 258kcal | Carbohydrates: 15g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 674mg | Potassium: 550mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 18mg | Calcium: 20mg | Iron: 1mg