HEALTHY CHICKEN PICCATA
Lighter
piccata chicken recipe, also "lean" and so easy to prepare! Perfect
for a busy weekday evening but also sophisticated enough to do when you have
company!
INGREDIENTS
- ½ teaspoon salt
- 1 clove garlic, minced
- ¼ cup all-purpose flour
- ¼ cup dry white wine
- ½ teaspoon ground pepper
- 1 large sweet onion, sliced
- ¼ cup chopped parsley
- 1 cup reduced sodium chicken broth
- 4 teaspoons drained capers
- 1 tablespoon plus 4 teaspoons extra-virgin olive oil, divided
- 1 lemon
- 1 pound boneless skinless chicken breasts
INSTRUCTIONS
First, cut
the lemon in half. Extract half of it and cut the remaining half into thin
slices. Cut the chicken breasts into 8 thin cutlets. *
Then, whisk
flour, salt and pepper in a shallow dish or pie plate. Dredge the chicken in
the flour mixture, turning to coat. Throw away 2 teaspoons of dredged flour and
reserve the rest to thicken the sauce in step 5.
Heat 2
teaspoons of oil in a large non-stick skillet over medium-high heat.
Add half
of the chicken and cook until the bottom is golden, 2 to 4 minutes.
Turn over
and continue cooking until the bottom is golden, 2 to 3 minutes.
Set aside on a
plate. Repeat with 2 teaspoons of oil and the other 4 pieces of dredged
chicken, adjusting the heat to medium-low to prevent the chicken from burning.
Transfer the second batch of chicken to the plate.
Wipe the pan
with a clean paper towel. Add 1 tablespoon of remaining oil and place the pan
over medium-high heat. Add the onion and cook, 5 to 7 minutes, stirring often
until it is tender and golden. Add the garlic and cook, stirring constantly,
until the garlic is fragrant and begins to brown, 30 to 90 seconds.
Sprinkle the
rest of the dredging flour over the onion mixture and toss to coat. Stir in
broth, white wine, capers, lemon slices and lemon juice, increase heat to high
and bring to a boil, stirring constantly. Add the chicken and the juices
accumulated on the plate to the pan and turn to coat with the sauce. Bring to a
boil while turning the chicken over in the sauce until the sauce thickens and
the chicken is completely cooked and hot, 3 to 4 minutes. Stir in parsley,
remove from heat and serve. Happy Cooking Time.
