Eating Light Doesn't Mean Giving Up Flavor
Try 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 veggie for a deliciously light meal.
2 chicken breasts, 1-1/2 pounds total, sliced in half horizontally
lemon pepper seasoning
2 teaspoons olive oil
1 medium shallot, finely diced
2 cloves garlic, sliced
2 tablespoons white wine
3/4 cup low-sodium chicken broth
1/2 large lemon, zest and juice
1 tablespoon whipped butter, or regular
1 tablespoon capers
lemon slices, for garnish
minced parsley, for garnish
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 a low bubble and cook for 4 to 6 more minutes.
Serve with lemon slices and minced fresh parsley.
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