Lighter Chicken Piccata
I love chicken piccata! I could eat it weekly and be so happy, however, when any recipe starts out with a stick of butter and over 1/2 a cup of olive oil, it’s never good for the waistline. I have been making mine lately with reduced chicken broth and reduced lemon juice. It’s fantastic. You still get some butter and olive oil, but considerably less. This recipe is fantastic on its own, but if you must serve over pasta, choose whole grain pasta and use half a serving. The spinach will bulk up the meal so much that you don’t need all the extra empty calories.
Light & Yummy Chicken Piccata
Theresa @ Onceamonthmom.com
- 1 pound full chicken breasts, butterflied and pounded to make 4 thin servings
- 1 Tablespoon butter
- 2 Tablespoon olive oil
- 0.5 cups low sodium chicken broth
- 0.23 cups white wine (optional)
- .33 cups lemon juice
- 2 Tablespoons capers (the little ones)
- 10 ounces baby spinach
In a large saute pan, melt 1 T of butter and 2 T of oil. Add pounded chicken breasts to hot butter/oil, browning lightly on both sides. Remove the chicken when cooked through and set aside, about 4 minutes per side. Add to pan of butter and oil 1/2 cup of chicken stock, 1/4 white wine and 1/3 cup of lemon juice and simmer until it has reduced by 1/3 or more. Add 2 T of capers and chicken back in and coat with sauce. Add spinach and cook for a few minutes longer before serving.
Follow directions above, except don’t add spinach. allow to cool, and separate into1 quart bags for individual servings and add 1 cup fresh spinach to each bag without cooking. When ready to serve, warm in microwave for 3 minutes or saute on stove top for approximately 4 minutes.
This Post will be linked at: