Skinny lemon chicken piccata with capers
Skinny Lemon Chicken Piccata features tender chicken cutlets coated in breadcrumbs and served with a tangy lemon-caper sauce. This lighter twist on the classic Italian dish is perfect for a quick weeknight meal or a special occasion.
Cook time 20 min
Prep time 15 min
Ingredients:
1 lb chicken breasts1 tbsp lemon juice
1 dash salt
1 dash black pepper
1/4 tsp garlic powder
3 tbsp bread crumbs
1 egg
1 short spray cooking spray oil
1 tbsp olive oil
1 tbsp butter
1/2 cup chicken broth
2 fl oz white wine
1 lemon
1 tbsp capers
Skinny Lemon Chicken Piccata with Capers is a light and flavorful dish that combines tender chicken breasts with a tangy lemon-caper sauce. This healthier version of a classic Italian recipe offers a delicious, guilt-free meal that's perfect for weeknight dinners or special occasions.
Instructions:
- Slice each chicken breast in half horizontally to create thinner cutlets. If needed, pound the cutlets to ensure they are even in thickness for uniform cooking.
- Season both sides of the chicken cutlets with a dash of salt, a dash of black pepper, and 1/4 tsp of garlic powder.
- In a shallow bowl, beat the egg.
- Place the bread crumbs in another shallow bowl.
- Dip each chicken cutlet into the beaten egg and then coat evenly with bread crumbs. Set aside on a plate.
- Heat a large skillet over medium heat and add 1 tbsp of olive oil and 1 tbsp of butter.
- Once the butter has melted and the oil is hot, add the chicken cutlets to the skillet in a single layer (you may need to cook in batches).
- Cook the chicken for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and place it on a plate. Keep warm.
- In the same skillet, add 1/2 cup of chicken broth and 2 fl oz of white wine, scraping up any browned bits from the bottom of the pan.
- Add the juice of 1 lemon, 1 tbsp of lemon zest, and 1 tbsp of capers.
- Allow the sauce to simmer and reduce slightly, about 3-4 minutes.
- Return the chicken cutlets to the skillet and spoon the sauce over them.
- Simmer for another 2 minutes to allow the flavors to meld and the chicken to heat through.
- Adjust seasoning with more salt and pepper if needed.
6. Plating:
- Serve the chicken piccata hot, garnished with additional lemon slices or zest if desired.
Enjoy this Skinny Lemon Chicken Piccata with Capers as a delightful low-calorie meal that doesn't compromise on taste. Paired with a side of vegetables or a light salad, it's sure to become a household favorite. Bon Appétit!
Skinny lemon chicken piccata with capers FAQ:
If you opt to bake the chicken cutlets, preheat your oven to 400°F (200°C). Place the breaded chicken on a baking sheet and bake for about 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C).
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). Additionally, the meat should be opaque and the juices should run clear when pierced.
Yes, you can substitute white wine with chicken broth for a non-alcoholic version. For alcohol alternatives, dry vermouth or cooking wine can also work well. Adjust the seasoning as needed.
Store any leftover chicken piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Yes, you can use gluten-free breadcrumbs or alternative coatings like crushed gluten-free crackers or almond flour for a gluten-free version of the chicken piccata.
Tips:
- Pound the chicken breasts to an even thickness to ensure they cook evenly.
- For a crispier texture, use Panko breadcrumbs instead of regular bread crumbs.
- Make sure to deglaze the pan with the white wine to capture all the flavorful bits.
- Adjust the salt and lemon juice according to your taste preferences.
- Serve immediately after cooking to enjoy the dish at its best texture and flavor.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 30g
Carbohydrates 7g
Fiber 1.09g
Sugar 1.35g
Fat 11g
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