Light Recipe: Chicken Piccata

Today we wanted to feature a recipe that's low in calories but high in flavor. The solution: a fantastic chicken piccata!

Many restaurants serve a chicken piccata that is absolutely drowning in a heavy, buttery sauce, and we wanted to find a way to lighten that up a bit. The trick was to lessen the butter and the wine, and add chicken broth instead. Lemon juice and capers added a powerful flavor kick without being overpowering. Serve this dish with a light arugula salad, or perhaps some whole wheat pasta. Keep reading below for this great recipe...

Light Chicken Piccata

(makes 4 servings)

Ingredients

• 4 tablespoons flour, divided
• 1.2 tablespoon grated Parmesan Cheese
• 2 teaspoons olive oil
• 1/4 teaspoon pepper
• 1 tablespoon shallots, minced
• 1lb boneless, skinless chicken breast cutlets
• 1 cup chicken broth
• 1/2 cup wine
• 1 tablespoon butter
• 3 tablespoons lemon juice
• 3 tablespoons capers
• 2 tablespoons parsley, chopped
• 1 teaspoon tarragon

Directions

1. Whisk 2 tablespoons flour and 1 cup broth in a small bowl until smooth. Place remaining 2 tablespoons flour and the Parmesan cheese in a shallow dish. Sprinkle the chicken with 1/4 teaspoon pepper and dredge both sides in the flour. Shake to remove excess.
2. Heat the oil in a large skillet over medium heat. Add the chicken and cook until golden brown or no longer pink in the middle (2-5 minutes per side). Transfer to a plate and cover to keep warm.
3. Reduce the heat to medium-low and add the shallots and white wine, and cook until reduced by half (this should take about 1 to 2 minutes).
4. Stir in the reserved broth-flour mixture and the lemon juice. Bring to a simmer and cook, stirring until the sauce is thickened (about 5 minutes). Stir in the tarragon, parsley, butter, and capers.
5. Serve chicken with a light salad or pasta. pour sauce over chicken.
6. Enjoy!