Our New Year’s Resolution this year was to eat less and move more. Here is my lighter version of Chicken Piccata without the butter and flour. Light and flavorful.
Serves 4
- 3 boneless, skinless chicken breasts, split horizontally and pounded thin
- Salt and pepper
- 1 t. olive oil
- ½ C. white wine
- 1 T. capers with brine
- ½ C. chicken broth
- The juice and zest from ½ a lemon
- 1 T. chopped fresh parsley
Pound the chicken so it is about ¼ inch thick. Generously season with salt and pepper. Heat the olive oil over medium heat in a large skillet. Brown the chicken in the pan, about two minutes per side. The chicken will cook very quickly. You may have to cook the chicken in batches. Remove to a plate and cover with foil. In the same pan add the wine to the chicken drippings and allow to bubble up for a minute. Scrape off all of the brown bits from the bottom of the pan. Add the capers, broth, and lemon juice and bring to a boil. Boil and reduce for about two or three minutes. Taste for seasoning. Pour the pan sauce over the chicken and top with the lemon zest and parsley.
It looks delicious even without the butter or flour!
Does Martha know you are doing this?
She is going to be so jealous!
Carrie,
I’m trying this recipe this week — I can’t wait! I love your blog, and mostly it makes me want to come and live at your house and have you cook for me…
How did the chicken piccata come out?
FANTASTIC!! Very light and flavorful. Thank you for all of your wonderful recipes — I am so sick of cooking and am bereft of new cooking ideas. This is a breath of fresh air!