Lightened up Chicken Piccata

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Capers…I love capers in anything!  And like Mother, like Daughter. One of Isabella’s favorite, most requested dinner is Chicken Piccata. Most piccata recipes have a ton of calories and fat. My version of this classic dish is a lightened up Chicken Piccata.  It is a much healthier, lighter version without sacrificing the taste. We are all about reinventing and making dishes healthier while still being delicious. The sauce would also be delicious on fish or pork cutlets. This recipe can easily be doubled or tripled if you have a bigger family or for company.

Here is my recipe for a Lightened Up Chicken Piccata

1 pound Boneless, Skinless Organic Thin Chicken Cutlets

1 tablespoon Extra Virgin Olive Oil
1 Tbsp flour

2 garlic cloves, chopped
1  cup low sodium organic chicken broth
juice of one lemon

1 teaspoon flour
1 teaspoon white wine vinegar
1/4 cup capers, rinsed and drained
chopped parsley
1 tablespoon unsalted butter

Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.

Heat olive oil in a large skillet over medium-high. Cook the chicken cutlets until opaque throughout, about 4 minutes per side. Transfer chicken to a plate. Reduce heat to medium.

Add garlic, and another teaspoon of olive oil if necessary, to the skillet and cook for about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter. Add chicken back to skillet, coat with sauce, and cook for an additional minute for flavors to combine.

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Lightened up Chicken Piccata

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This is a healthier version of traditional chicken piccata without sacrificing any of the taste!

Ingredients

• 1 pound Boneless, Skinless Organic Thin Chicken Cutlets
• 1 tablespoon Extra Virgin Olive Oil
• 1 Tbsp flour
• 2 garlic cloves, chopped
• 1 cup low sodium organic chicken broth
• juice of one lemon
• 1 teaspoon flour
• 1 teaspoon white wine vinegar
• 1/4 cup capers, rinsed and drained
• chopped parsley
• 1 tablespoon unsalted butter

Instructions

1. Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
2. Heat olive oil in a large skillet over medium-high.
3. Cook the chicken cutlets until opaque throughout, about 4 minutes per side.
4. Transfer chicken to a plate. Reduce heat to medium.
5. Add garlic, and another teaspoon of olive oil if necessary, to the skillet and cook for about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan.
6. Simmer sauce until reduced and thickened, 2 to 3 minutes.
7. Stir in the vinegar, parsley and capers. Swirl in the butter.
8. Add chicken back to skillet, coat with sauce, and cook for an additional minute for flavors to combine