Recipe - Chicken Piccata [Light]

2 servings

Preparation 10 min

Cooking 10 min

270 calories per serving

Can be done in advance Can be frozen Very easy Nuts & Peanuts Free Halal Kid-friendly Diabetes-friendly

Ingredients

1 chicken breasts, boneless, skinless, butterflied 300 g

2 tbsp white flour (all purpose) 16 g

1 tbsp olive oil 15 mL

2 tbsp lemon juice, freshly squeezed 3/4 lemon

1/3 cup chicken broth 85 mL

3 1/2 tsp capers 10 g

2 tsp butter, unsalted 9 g

1/2 tbsp Italian parsley, fresh, chopped 3 g

1 pinch salt [optional] 0.1 g

ground pepper to taste

aluminum foil

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

Cut the chicken breasts in half lengthwise, then butterfly them to make cutlets. Flatten and tenderize the cutlets using a meat pounder. Season the cutlets with salt and pepper, then coat them with the flour and shake off the excess.

Heat the oil in a large skillet over medium-high heat, then add a few chicken cutlets at a time and cook for 3 min. When the chicken has browned, flip and cook the other side for 3 min. Remove and transfer the cutlets to a plate. Repeat the operation with the remaining chicken cutlets, then add them to the plate, cover with aluminum foil, and put them in the low-setting oven to keep them warm.

Reduce the skillet heat to medium-low, then pour in the lemon juice, broth and capers. Bring the mixture to a boil, scraping up brown bits from the pan for extra flavour. Adjust the seasoning. Return all of the chicken to the pan, cover and simmer for 3-4 min. Remove the chicken and transfer it to a serving platter.

Add the butter to the skillet and whisk vigorously. Pour the sauce over the chicken and garnish with the chopped parsley. Serve.

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