Apr 072013
 

Whenever I look at recipe websites, the top searches are always for chicken recipes.  Chicken breasts are healthy, relatively inexpensive, and very versatile, but I’m just gonna come out there and say it…they can also be pretty LAME.  Sure, plain grilled chicken is healthy, but it gets boring fast, so I try to mix up my chicken recipes as much as possible.  I love chicken piccata at italian restaurants, but it can be really unhealthy and is often breaded and fried in a thick sauce.  This version isn’t breaded at all, and is sauteed quickly with a light sauce of lemon, capers, white wine, and garlic.  Very simple and quick but very tasty.  

 
The key to making this an especially quick meal is to pound your chicken breasts out very thin or cut them in half lengthwise.  I didn’t do a great job with this because I got a little lazy with my pounding, but when I make this again I’ll be sure to do it!  The process is really easy…just brown the chicken, set aside, and make the sauce quickly in the same pan. You can serve this with almost any sides you like, but I made whole wheat pasta with artichokes hearts, spinach,   red onion and fresh tomatoes to go with the mediterranean theme of the meal.  
 
Nutritional Highlights:  Although I don’t eat a ton of meat these days, when I do it’s usually chicken. Chicken breasts (try to get organic if you can) are incredibly lean and high in protein.  If you serve this recipe with a whole grain and a vegetable (like my veggie pasta here) you have a perfectly balance meal!
 
Chicken Piccata
adapted from Closet Kitchen

Ingredients
  • – 2 chicken breasts, butterflied and pounded thin
  • – salt and pepper to taste
  • – 1 tablespoon olive oil
  • – 1 clove garlic, chopped
  • – 1/4 cup dry white wine
  • – 1/2 cup chicken broth
  • – 1 lemon, juice and 1 lemon, sliced
  • – 1 teaspoon honey
  • – 2 tablespoons capers
  • – 1 tablespoon butter
  • – salt and pepper to taste
  • – 1 tablespoon parsley, chopped
Directions
  1. Heat the oil in a pan over medium heat.
  2. Season the chicken with salt and pepper and fry until golden brown, about 2-3 minutes per side and set aside.
  3. Add the garlic to the pan and saute until fragrant, about a minute.
  4. Add the wine to the pan and deglaze it.
  5. Add the broth, lemon juice, honey and capers in the pan and simmer until the liquids have reduce by half, about 4-5 minutes.
  6. Stir in the butter, season with salt and pepper, mix in the parsley, return chicken to pan and toss to coat.  Top with thin lemon slices and additional chopped parsley and serve.  
Enjoy!

  3 Responses to “Quick and Healthy Chicken Piccata”

  1. […] on Pinterest for the perfect recipe and ended up combining a few but for the most part I looked at Quick and Healthy Chicken Piccata (Get off your Tush and Cook). I actually followed the measurements for this one even though I was only making dinner for myself […]

  2. […] on Pinterest for the perfect recipe and ended up combining a few but for the most part I looked at Quick and Healthy Chicken Piccata (Get off your Tush and Cook). I actually followed the measurements for this one even though I was only making dinner for myself […]

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