Light Chicken Piccata - Healthy and Delicious

This light chicken piccata recipe is a healthier and lighter version of the classic Italian dish. Tender chicken breasts are sautéed in a flavorful lemon-caper sauce, creating a dish that is both refreshing and satisfying. With its bright flavors and low-calorie count, this chicken piccata is perfect for a light and delicious weeknight dinner.

Ingredients

• 2 boneless, skinless chicken breasts
• Salt and black pepper, to taste
• 1/4 cup all-purpose flour, for dredging
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup low-sodium chicken broth
• 1/4 cup capers, drained
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped

Directions

1. Place the chicken breasts in a ziplock bag and pound them to an even thickness using a meat mallet or rolling pin. Season both sides of the chicken with salt and black pepper.
2. Dredge the chicken breasts in flour, shaking off any excess.
3. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the lemon juice, chicken broth, and capers. Bring the mixture to a boil and scrape up any browned bits from the bottom of the skillet.
5. Reduce the heat to medium-low and return the chicken to the skillet. Simmer for 5 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
6. Remove the chicken from the skillet and place on a serving platter. Stir in the butter and parsley into the sauce until the butter has melted and the sauce is well combined.
7. Pour the lemon-caper sauce over the chicken and garnish with additional fresh parsley, if desired. Serve hot.

Interesting Facts