Healthy Chicken Piccata
A Healthy Chicken Piccata that is so easy to make! Done in under an hour, this chicken piccata is lemony and delicious!
Servings: 4 4.5 oz cooked chicken pieces
Calories: 313kcal
Ingredients
- 1½ pounds boneless, skinless chicken breasts 4 small chicken breasts
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all purpose flour divided *see notes for substitutions
- 1 tablespoon olive oil
- ¼ cup finely minced shallot 2-3 large shallots
- 1 tablespoon minced garlic minced
- ¼ cup dry white wine optional
- ¾ cup low sodium chicken broth
- 3 tablespoons capers chopped if desired
- 2 tablespoon lemon juice 1 large lemon
- ½ tablespoon lemon zest 1 large lemon
For serving
- Cooked orzo, angel hair pasta or cauliflower rice
- Minced fresh parsley for garnish
- Lemon slices
Instructions
- Trim chicken breast of excess fat. Slice the chicken breast in half horizontally to create two filets, or pound chicken breast between two sheets of plastic wrap until ¼” thick. Season with salt and pepper.
- Place all but 1 tablespoon of flour in a shallow dish or disposable plastic bag. Lightly dredge the chicken in the flour, tapping off excess. Discard leftover flour.
- Heat a large skillet over medium high heat. Once heated, add enough olive oil to coat the bottom of the pan, about 2 tablespoons.
- Working in batches so the pan is not crowded, sauté the chicken on the first side until golden brown, about 3 minute. Flip and sauté the other side, adding more oil if needed, about 2 minutes. Remove chicken to a plate. Repeat with remaining chicken.
- Lower heat to medium. If the pan is dry, add another drizzle of oil, along with the shallots and garlic. Saute for 1-2 minutes, until shallot is translucent. Add reserved 1 TBSP flour, cook about 2 minutes.
- Add the wine to deglaze the pan, scraping up any brown bits with a wooden spoon. Add the chicken broth, capers, lemon juice, and zest, whisk vigorously, bring to a simmer.
- Add the chicken, basting the filets with the sauce, and simmer until the chicken is cooked through and the sauce has thickened slightly, about 2 minutes.
- Add in another splash of broth if the sauce gets too thick. Taste the sauce and adjust seasoning with salt & pepper. Serve immediately, garnished with parsley and lemon wedges.
Notes
Tips fo this recipe:
- Avoid crowding the pan - make sure you leave a bit of space between each piece of chicken
- Pound your chicken breasts to get them extra tender!
Nutrition
Serving: 1large piece of chicken/sauce (4.5 oz) | Calories: 313kcal | Carbohydrates: 16g | Protein: 39g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 525mg | Potassium: 748mg | Fiber: 1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg
