Healthy Chicken Piccata Recipe
Make this light chicken piccata without flour for a lightened-up version of your favorite Italian-American comfort food!
Servings: 4 servings
Calories: 381kcal
Equipment
1 Large Skillet
Ingredients
For the chicken
- 2 lbs chicken breast approx. 2 large breasts, butterflied into slices about 1 inch thick
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoon arrowroot starch
- Olive oil for cooking
For the sauce
- 2 tablespoon butter unsalted
- ½ cup white onion chopped
- 2 cloves garlic minced
- ⅔ cup dry wine substitute with more chicken broth if needed
- 1 cup chicken broth low sodium
- 3 tablespoon lemon juice about 1 lemon
- 2 tablespoon capers drained
To assemble (optional)
- Orzo pasta, or rice
- Parsley to garnish
Instructions
- If you haven’t already, slice the chicken breasts down the middle lengthwise to butterfly them. You should be left with 4 pieces of chicken.2 lbs chicken breast
- Season the chicken with salt and pepper then light dredge them in arrowroot starch; set aside.½ teaspoon salt, ¼ teaspoon black pepper, 3 tablespoon arrowroot starch
- Heat a large skillet with olive oil over medium heat. Once the oil starts to shimmer, add the chicken to the skillet and cook until 90% cooked through and golden brown, about 4-5 minutes per side. Work in batches if needed. Set the cooked chicken aside on a plate.Olive oil
- Add the butter to the skillet to begin cooking the sauce. Once melted, add the onion and garlic. Sauté until fragrant.2 tablespoon butter, ½ cup white onion, 2 cloves garlic
- Add the white wine, chicken broth, and lemon juice to the skillet and allow it to simmer until the liquid has been reduced by half.⅔ cup dry wine, 1 cup chicken broth, 3 tablespoon lemon juice
- Stir in the capers and add the chicken breast back to the skillet. Allow the sauce to simmer around the chicken until thick, about 5 minutes.2 tablespoon capers
- Serve the chicken over rice, orzo, or pasta and top with a spoonful of extra sauce and finely chopped parsley and enjoy!Orzo, Parsley
Notes
Storage : Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a skillet over medium-low heat, adding a splash of broth as needed to loosen the sauce back up.
Nutrition
Serving: 1serving | Calories: 381kcal | Carbohydrates: 10g | Protein: 49g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 161mg | Sodium: 929mg | Potassium: 902mg | Fiber: 1g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 1mg