Light Chicken Piccata
Description
Make this healthier version of Chicken Piccata that is lower in calories but high in flavor. Serve it with whole wheat pasta and a light salad for a great healthy meal!
Ingredients
4 T. flour, divided
1-2 T. grated Parmesan Cheese
2 t. olive oil
1/4 t. pepper
1 T. shallots, minced
1 lb. boneless, skinless chicken breast cutlets
1 c. chicken stock
1/2 c. wine
1 T. butter
3 T. lemon juice
3 T. capers
2 T. parsley, chopped
1 t. tarragon
Directions
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Whisk 2 tablespoons flour and 1 cup stock in a small bowl until smooth. Place remaining 2 tablespoons flour and Parmesan cheese in a shallow dish. Sprinkle chicken with 1/4 teaspoon pepper and dredge both sides in the flour. Shake to remove excess.
Heat oil in a large skillet over medium heat. Add chicken and cook until golden brown or no longer pink in the middle, about 2-5 minutes per side. Transfer to a plate and cover to keep warm.
Reduce heat to medium-low, add the shallots and white wine, cook until reduced by half, about 1 to 2 minutes.
Stir in the reserved stock-flour mixture and lemon juice. Bring to a simmer and cook, stirring until the sauce is thickened, about 5 minutes. Stir in the tarragon, parsley, butter, and capers.
Pour sauce over chicken. Serve with a light salad or pasta.
4 servings