New Year's Resolution Chicken Piccata

Here is my lighter version of Chicken Piccata without the butter and flour.  It’s light and flavorful and finished in about 10 minutes.

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.

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