Its not secret that I love my piccatas. I love my chicken piccata (probably the most), and veal piccata, and even tilapia… but move over because I have a new love. Its a healthier version of my chicken piccata.
Oh yeah, bikinis be ready because this baby only has 2 teaspoons of butter, but all the flavor of the more traditional piccatas that I usually make.
Start by cutting a chicken breast in half and salting one side.
Then salt the other.
And then pepper both sides.
Then add 5 teaspoons of flour to two cups of chicken broth.
This is going to be a part of the sauce eventually.
Meanwhile, Cook some angel hair pasta according to the package. I used whole wheat angel hair pasta and you couldn’t even tell because of the lemony sauce. And hey… if you can get it in there with no one noticing…
Lightly dregde the chicken cutlets in flour.
Mince 3 cloves of garlic.
Heat Canola oil in skillet over medium high heat. Add chicken to the oil and brown the sides (about 3 minutes each).
Flip chicken over the brown the other side in the oil.
Once chicken has cooked through remove it to a waiting plate and cover with tin foil to keep warm.
At some point, drain the pasta. I always try to time it so that the pasta is finished right around when I need it. This way, it prevents the noodles from getting cold and hard.
Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes.
Then add in the chicken broth and flour mixture. You will see the sauce thicken up around this point.
Blend until smooth.
Add in 1/2 of a lemon, sliced, and 1/2 of a lemon, juiced.
Bring the sauce to a simmer and let the sauce thicken. It should take just about 5 minutes or so.
Stir in parsley…
Stir in butter…. (That’s it! Just a little bit!)
And capers. Gawd, I love capers. I could eat them plain.
Mmmm that looks good.
Once the sauce is thick enough, add the angel hair pasta to the sauce.
Mix in the pasta to make sure that the noodles are coated in sauce.
To me, this is the perfect combination.
Add noodles and sauce to bowl and top with a piece of chicken.
Top with some more sauce (of course!) and a slice of lemon.
Then enjoy this Spring Break friendly Chicken Piccata. It tasted just as good as the original! I swear!
- 6 ounces whole-wheat angel hair pasta
- 1/3 cup all-purpose flour, divided
- 2 cups reduced-sodium chicken broth
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 2-4 chicken cutlets, (3/4-1 pound total), trimmed
- 3 teaspoons Canola oil, divided
- 3 large cloves garlic, minced
- 1/2 cup white wine
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers, rinsed
- 2 teaspoons butte
Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
Stir in parsley, capers, butter and the reserved mushrooms. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.