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  • Farmer's All Natural

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

  • smoked paprika

  • 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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