Chicken piccata light is a savory chicken dish that can be made in less than 20 minutes. This is also my attempt at eating lighter. I am currently trying to loose a few pounds, but I can’t go the route of those who substitute six ingredients for their lighter version counter parts. Chicken piccata lends itself to being a lighter dish without giving up any flavor.
Chicken piccata is a chicken that is sauteed in butter, and then served with a savory lemon butter sauce. I would recommend serving this with something that is going to help you capture the extra sauce. This would go well with mashed potatoes, and even some creamy polenta. I recommend pounding the chicken out thin, this will decrease the cooking time, and the thin chicken will pick up all of the flavor.
Since the chicken still looks like it is about the same size, you won’t feel deprived. No one wants to feel deprived when having your meal. Pair this up with a salad, and you can also have a low carb dinner. I know some people like their Chicken piccata without capers if you do not like capers you can leave those out. I love the pungent salty flavor of the capers so I always tried to add them to my chicken piccata recipes.
Variations on Chicken Piccata
I know a lot of people do not like capers, or perhaps you have never tried them before. They taste something like an olive, they are pungent salty bits that add a lot to a recipe. I personally love capers when making chicken or fish. You can omit the capers if you desire. The recipe will be good without it. The fresh lemon juice will help the sauce a great deal.
I hope you enjoy this lighter version of chicken piccata.
Light Chicken Piccatta
Chicken Piccata is a rich buttery way top prepare chicken breast. You can enjoy this lighter version.
- 1 pound chicken breasts 2 chicken breasts
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons lemon zest
- 1 1/2 tablespoons lemon juice
- 2 tablespoons capers
- 1/3 cup low sodium chicken broth
Slice chicken breasts in half horizontally. Wrap chicken breasts in plastic wrap, and use a meat pounder to pound out until about 1/4 inch thin. Salt and pepper chicken breasts lightly.
Over medium high heat add two tablespoons of butter, and heat until the butter is bubbly. Cook chicken breasts in butter until each side is light brown. This will take about 3 or 4 minutes on each side. Remove chicken breasts when browned and set on a plate.
Add chicken broth to pan, scraping the browned bits off the pan, add the remaining butter, lemon juice, lemon zest, and capers. When sauce has reduced by 25% add chicken breasts to pan.