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 deliciously light meal.
If I find myself at an Italian restaurant, nine times out of ten, I’ll order the chicken piccata. I’m a total sucker for lemon and capers. Recently, the 4 of us went to a local Italian restaurant. We’ve been there before and loved it. The first time I ordered veal saltimbocca (I was feeling fancy) and it was divine. This last visit, I ordered the chicken piccata and sadly wasn’t dissapointed.
There was zero color to the chicken and was overall just meh. I wanted to love it, but it was just okay.
Fast forward to a few weekends ago, while I was flipping through one of my many recipe notebooks, I found a recipe I tested this time last year for a lighter chicken piccata. Fate? Sure. So of course I made it and documented it because no one should ever eat mediocre chicken piccata. Ever.
To Make This Lighter Chicken Piccata You Will Need:
- boneless skinless chicken breasts
- lemon pepper seasoning
- smoked paprika (or use regular)
- extra light olive oil
- white wine
- low-sodium chicken broth
- lemon zest and juice
- whipped butter or regular
- nonpareil capers
- lemon slices
- olive oil spray
- kosher salt
- freshly ground black pepper
Start by slicing the chicken breasts in half horizontally. Season both sides of the chicken breast with kosher salt, lemon pepper and paprika (smoked or regular).
Heat 1 teaspoon oil in a skillet over medium-high heat. Once hot, place 2 of the chicken breasts in the skillet and cook 4 to 6 minutes, turn and cook for an additonal 4 to 6 minutes or until the chicken is fully cooked. Transfer the chicken to a clean platter and repeat with the remaining teaspoon oil and chicken breasts.
Keep the chicken warm under foil.
Once the chicken is cooked, reduce the heat under the pan to medium to medium-low. Add the shallots and garlic with a pinch of salt, adding a splash of oil if needed. Cook until softened, about 2 to 4 minutes.
Pour in 2 tablespoons dry white wine to deglaze the pan. Use a wooden spoon to scrape all the browned bits on the bottom of the pan.
Those browned bits = flavor!
Next, pour in 3/4 cup low-sodium chicken broth.
And then 2 tablespoons lemon juice and the zest of 1/2 a lemon.
Add the chicken back into the skillet along with 1 tablespoon whipped butter. If using regular butter, add 1/2 tablespoon or more to your personal preference.
Add in 2 tablespoons capers, and bring to a bubble or until the chicken is warmed through.
Spoon the pan sauce over the chicken. Top with lemon slices and sprinkle with minced fresh parsley. I love chicken piccata with asparagus, so I’ve include my no-fail roasted asparagus recipe in the printable.
I have no doubt you will love this fresh, light and bursting with flavor chicken piccata recipe.
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