Skinny Chicken Piccata Recipes

SKINNY CHICKEN PICCATA RECIPE

Steps:

• Pound chicken cutlets and season with salt and pepper. Roll in flour and shake off excess.
• Heat oil in pan. Brown chicken on both sides over medium heat. Remove to a plate when brown, set aside.
• Pull pan off the heat and add in minced garlic. Stir. Don't burn the garlic!
• When fragrant, add chicken broth and place pan back on heat. Scrape any brown bits from the bottom of the pan. Heat to a light boil and let sauce cook until reduced a bit.
• Add lemon juice and capers. Simmer again until sauce is reduced some and slightly thickened.
• Add butter and melt. Add chicken and any liquid on plate. Simmer together over a medium-low heat until sauce is to thickness desired. Pull off heat. Lightly stir in yogurt (can also skip this step and eat without adding yogurt).
• Serve chicken alone or with angel hair pasta (I used the whole wheat kind) with some lemon slices on the side and parsley sprinkled over the top. Enjoy!

CHICKEN PICCATA

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.