We’ve probably all had classic Chicken Piccata. It’s rich and delicious, dredged in flour, and served with a tangy buttery sauce. That being said, it’s also pretty fattening and indulgent. A dish like that is great for a special night out, but not so great when you’re trying to watch what you’re eating to be a little healthier and/or lose some weight.
I had a recent craving for the dish, and clicked onto MyRecipes.com to see what Cooking Light might have to offer. They didn’t disappoint, as this recipe was in line with the classics, but cut down the butter and oil significantly. I was ready to make the recipe as is, and then had the last minute idea to eliminate the dredging altogether. I mean, I get that the crust soaks up the delicious lemony sauce, but what’s the point of wasting the fat and calories on breading if it’s not even going to be crispy? This is my big problem with classic eggplant parmesan as well, but that’s an entirely different post.
The result? A dish that’s just as savory and delicious as the original, but with a calorie count that can be handled any day of the week. Oh, and I almost forgot to mention the unplanned bonus: By skipping the dredging, clean-up and overall cooking time were reduced considerably. Start to finish, this took about 20 minutes! I’m already looking forward to trying this treatment on Chicken Marsala soon.
- 3 to 4, 1 pound, Boneless, Skinless Chicken Breast Halves, total
- 1 Tbsp Unsalted Butter
- 1 Tbsp Olive Oil
- ½ cup White Wine
- ¼ cup Fresh Lemon Juice
- 2 Tbsp Capers
- 2 tsp Garlic, minced
- ¼ tsp Salt
- ¼ tsp Black Pepper, freshly ground
- 2 Tbsp Flat Leaf Parsley, chopped
- Butterfly chicken breasts so they lie flat, and then place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle each side with salt and pepper.
- Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm in a 350⁰ oven.
- Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper.
- Pour sauce over chicken and place back into oven for 10 minutes to fully absorb the sauce.
- Enjoy with pasta or mashed potatoes.
Servings – 4
WW Points – 5 pts per serving