Healthier Chicken Piccata
This healthier chicken piccata is light & refreshing. Baking the chicken makes it healthier but does not compromise the flavor!
Servings:
4
Calories:
290
kcal
Equipment
- large skillet
- Baking pan
- Parchment paper
- Measuring cups and spoons
- meat mallet
Ingredients
- 1 lb boneless skinless chicken breasts ((preferably pasture-raised))
- 1/4 cup flour
- 2 tablespoons olive oil
- 1/2 cup low sodium chicken broth
- 1/2 cup white wine
- 1/2 a lemon, juiced
- 2 tablespoons capers (rinsed and drained)
- 2 tablespoons butter
- 1/4 cup chopped parsley (for garnish)
Instructions
-
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
-
Place the chicken breast on a cutting board, with the smooth side down.Using a sharp knife, slice the chicken breast in half horizontally, starting at the thicker end and cutting towards the thinner end.
-
Pound each breast with a meat mallet until they are thin and even.
-
Season the chicken breast with salt and pepper.
-
Place the flour in a bowl or on a plate and coat the chicken breast in the flour.
-
In a large skillet heat olive oil over medium to high heat and cook the chicken breast for 3-4 minutes on each side or until they start to brown.
-
Transfer the chicken to the baking sheet and bake for 10-12 minutes.
-
In the same skillet add the chicken broth, white wine, lemon juice, and capers. Scrape the bottom of the pan to incoporate the remains from the chicken.
-
Bring the sauce to a boil and cook for 3-4 minutes or until the sauce has thickened.
-
Remove the skillet from the heat and stir in the butter.
-
Pour the sauce over the baked chicken and garnish with parsley and enjoy!
-
Any leftover chicken piccata can be stored in the refrigerator for 3-4 days in an airtight container.
Nutrition
Serving:
6
oz
|
Calories:
290
kcal
|
Carbohydrates:
10
g
|
Protein:
35
g
|
Fat:
11
g
|
Cholesterol:
86
mg
|
Sodium:
300
mg
|
Nutritional information is automatically calculated and should be used as an approximation only.
