Chicken Piccata Light
Delight your taste buds with this quick and flavorful recipe for **Chicken Piccata Light**, a healthier spin on the classic Italian-American favorite. Featuring lean, pan-seared chicken breasts bathed in a light, tangy sauce made with freshly squeezed lemon juice, low-sodium chicken broth, and a hint of butter for a velvety finish, this dish perfectly balances simplicity and sophistication. The addition of garlic, briny capers, and fresh parsley elevates the flavors, while a quick dredge in flour ensures a beautifully golden crust. Ready in just 30 minutes, this light yet satisfying recipe is perfect for a weeknight dinner or an intimate meal for two. Serve it alongside a crisp green salad or steamed vegetables for a wholesome and elegant dining experience.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons All-purpose flour
- 1 tablespoon Olive oil
- 0.5 cup Chicken broth (low-sodium)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Capers (drained)
- 2 cloves Garlic (minced)
- 2 tablespoons Parsley (fresh, chopped)
- 1 teaspoon Unsalted butter
Instructions
Place the chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness (about 1/2-inch thick).
Season both sides of the chicken breasts with salt and black pepper.
Dredge the chicken lightly in flour, shaking off any excess.
In a large non-stick skillet, heat the olive oil over medium heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
Stir in the capers and simmer the sauce for 3-4 minutes to slightly reduce.
Lower the heat and swirl in the butter until it melts and the sauce becomes silky.
Return the chicken breasts to the skillet and spoon the sauce over them. Heat for another 2 minutes.
Sprinkle the chopped parsley over the chicken and serve immediately with the sauce drizzled on top.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 2922 mg | 127% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.3 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 79 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
