"Savor the bright and zesty flavors of thinly sliced chicken breast, pan-seared to golden perfection and bathed in a light, tangy lemon-caper sauce. This vibrant dish offers a delicious balance of savory and piquant notes, finished with a fresh scattering of parsley."
Why it's Healthy
This version of Chicken Piccata is made healthier by significantly reducing the amount of butter typically used, relying more on the vibrant flavors of lemon juice, capers, and chicken broth for a rich, savory sauce. By omitting all-purpose flour from the sauce and only using a light dredge on the chicken, we keep the dish lighter while maintaining a beautiful sear. The exclusion of white wine, which can sometimes be high in sulfites, and onions simplifies the ingredient list while still delivering robust flavor thanks to the strategic use of garlic as an aromatic.
Ingredients
Nutrition Facts
Detailed Breakdown
| Item | Protein | Carbs | Fat | Sugar | Fiber |
|---|---|---|---|---|---|
| Chicken Breast | 186.0g | 0.0g | 21.6g | 0.0g | 0.0g |
| All-Purpose Flour | 3.0g | 22.8g | 0.4g | 0.1g | 0.8g |
| Salt | 0.0g | 0.0g | 0.0g | 0.0g | 0.0g |
| Black Pepper | 0.2g | 1.3g | 0.1g | 0.0g | 0.5g |
| Olive Oil | 0.0g | 0.0g | 15.0g | 0.0g | 0.0g |
| Garlic | 0.6g | 3.3g | 0.1g | 0.1g | 0.2g |
| Chicken Broth | 2.5g | 0.8g | 1.3g | 0.3g | 0.0g |
| Lemon Juice | 0.2g | 5.2g | 0.1g | 1.5g | 0.2g |
| Capers | 0.7g | 1.5g | 0.3g | 0.1g | 1.0g |
| Butter | 0.1g | 0.0g | 12.2g | 0.0g | 0.0g |
| Parsley | 0.4g | 0.9g | 0.1g | 0.1g | 0.5g |
Instructions
- 1
Pat the chicken breasts dry. Place each breast between two sheets of parchment paper or plastic wrap and pound evenly to about ½ inch thickness. Season generously with salt and black pepper.
- 2
Place the all-purpose flour on a shallow plate. Lightly dredge each chicken piece in the flour, shaking off any excess.
- 3
Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once hot, add the floured chicken breasts (cook in batches if necessary to avoid crowding the pan). Sear for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, loosely tented with foil to keep warm.
- 4
Reduce the heat to medium. If needed, add a tiny splash more olive oil. Add the 1 tbsp of minced garlic to the skillet and sauté for 30 seconds until fragrant.
- 5
Pour in 1 cup of chicken broth, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits (fond). Bring to a simmer.
- 6
Add ¼ cup of lemon juice and ⅛ cup of drained capers to the simmering broth. Continue to simmer for 2-3 minutes, allowing the sauce to reduce slightly and flavors to meld.
- 7
Remove the skillet from the heat and swirl in 0.55 oz of butter until it is completely melted and emulsified into the sauce, creating a glossy finish.
- 8
Return the seared chicken breasts to the skillet, turning them gently to coat them in the sauce. Allow them to warm through for about 1 minute.
- 9
Garnish generously with ¼ cup of fresh, chopped parsley before serving.
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