Lighter Chicken Piccata

In this Lighter Chicken Piccata recipe, seasoned thin-cut chicken breasts are seared before simmering in a lemony, white wine and caper sauce. Serve with roasted asparagus for a delicious light meal.

Course Mains & Entrees

Cuisine Italian

Keyword chicken, dinner, easy dinner, healthy recipe, one skillet

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 185

Author Laurie McNamara

Ingredients

FOR THE CHICKEN PICCATA

2 chicken breasts 1½ pounds total, sliced in half horizontally
lemon pepper seasoning
smoked paprika
2 teaspoons olive oil
1 medium shallot finely diced
2 cloves garlic sliced
2 tablespoons white wine
3/4 cup low-sodium chicken broth
1/2 large lemon zest and juice
1 tablespoon whipped butter or regular
1 tablespoon capers
lemon slices for garnish
minced parsley for garnish

US Customary - Metric

Instructions

FOR THE CHICKEN PICCATA:

Heat a stainless skillet with olive oil, swirl to coat. Meanwhile, season both sides of the chicken breast halves with lemon pepper and paprika.
Once the pan is hot, sear the chicken for 4 to 6 minutes a side. Transfer to a clean platter and cover with foil, repeat with remaining chicken breasts.
Reduce the heat under the skillet to medium-low. Add in the shallot and garlic, stir and cook for 2 to 3 minutes or until soft.
Add in the white wine, scrapping the brown bits off of the bottom of the skillet.
Next add in the broth, lemon zest and juice.
Add the chicken breasts back in along with the butter and capers. Bring to alow bubble and cook for 4 to 6 more minutes.
Serve with lemon slices and minced fresh parsley.

Nutrition