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

Prep Time 5

Total Time 5

Servings servings

Calories 211

Author Laurie McNamara

Ingredients

FOR THE CHICKEN PICCATA

2 chicken breasts 1-1/2 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

FOR THE ROASTED ASPARAGUS:

1 pound asparagus trimmed
olive oil spray
kosher salt
black pepper freshly ground
garlic powder
onion powder

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.

FOR THE ASPARAGUS:

Preheat your oven to 450° and spray a quarter sheet pan with olive oil spray.
Place the trimmed asparagus onto the prepared pan and spray with olive oil again. Season with kosher salt and black pepper. You can also sprinkle with a few shakes of garlic and onion powder.
Roast on the middle rack of your preheated oven for 8 to 10 minutes.

Nutrition