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: 290kcal
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: 6oz | Calories: 290kcal | Carbohydrates: 10g | Protein: 35g | Fat: 11g | Cholesterol: 86mg | Sodium: 300mg
