Lighter Chicken Piccata

chicken piccata.jpeg

A lighter version of a zesty, Italian favorite that’s sure to satisfy your craving for the classics.

  • 2 packages of Boneless skinless chicken breasts.

  • Salt and freshly ground black pepper

  • 2 tablespoons all-purpose flour, divided

  • 3 tablespoons extra-virgin olive oil

  • 3 garlic cloves, finely chopped

  • 1/2 cup low-sodium chicken broth

  • Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice

  • 1 tablespoon white wine vinegar

  • 1/4 cup chopped fresh parsley, plus more for garnish

  • 1 tablespoon unsalted butter

 

INSTRUCTIONS

  1. Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour. 

  2. Heat 2 tbsp oil in a large nonstick or cast-iron skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium. 

  3. Add the remaining oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 tbsp flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar and parsley. Swirl in the butter until sauce is shiny and slightly thickened. Add the chicken back into the skillet to finish cooking.

  4. Serve chicken with the sauce, sprinkle of fresh parsley and a squeeze of fresh lemon juice and zest (if desired)