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 minutesmins
Total Time 5 minutesmins
Servings 4servings
Calories 211
Author Laurie McNamara
Ingredients
FOR THE CHICKEN PICCATA
2chicken breasts1-1/2 pounds total, sliced in half horizontally
lemon pepper seasoning
smoked paprika
2teaspoonsolive oil
1mediumshallotfinely diced
2clovesgarlicsliced
2tablespoonswhite wine
3/4cuplow-sodium chicken broth
1/2 largelemonzest and juice
1tablespoonwhipped butteror regular
1tablespooncapers
lemon slicesfor garnish
minced parsleyfor garnish
FOR THE ROASTED ASPARAGUS:
1poundasparagustrimmed
olive oil spray
kosher salt
black pepperfreshly 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.