These healthier, diluted chicken piccata packets with the same classic flavors but without all the extra fat and calories of a traditional chicken piccata. The chicken is lightly baked and served with garlic butter and caper sauce which has a lot of flavor. Piccata fans will also want to try the Cauliflower Shrimp Piccata Pasta.
I’ve always had a little love / hate relationship with Picatta Chicken. If I had to guess I would say it is from old age. As a child, I was on the “hate” side of my relationship with Picatta Chicken, which has been rare for me as I was the type of person whose father fights for the last few sardines and almost cries when I have to ask the kids for a menu. children.
Honestly, I really fought for the last sardine. It’s strange, right? Then as I got older I started a love story with this chicken dish. Lemon caper butter sauce … delicious! That was until I started working in a restaurant that served chicken piccata, so I had to try again and again to explain to people what capers were. This, as you can imagine, is a challenge for most people, let alone fifteen. My answer, “Um, green and salty pea-like stuff” was my answer most of the time, and it usually didn’t satisfy the customer.
But, I would be pleased to know that I once again got over the hatred and got back on the love car. I love the flavors of the chicken piccata and surprisingly it wasn’t difficult to lighten it up. If you use less butter and oil, you can get roughly the same flavors without all the fat and calories. I didn’t use white wine for the Chicken Piccata, but you can easily substitute half a cup of white wine for half a cup of chicken broth. Makes a perfect quick meal.
How do you make Healthy Chicken Piccata?
This dish is as easy to prepare as eating!
First, sprinkle the chicken strips with salt and pepper on both sides. Then spread some flour on a large plate and cover each chicken breast with a little flour. Sit aside.
Next, melt the butter over a medium to high heat in a skillet or skillet. Add olive oil to the butter, as this helps things cook more easily. If your skillet tends to stick, add a touch of cooking spray as well. Add chicken breasts and cook for 4-5 minutes per side, until golden brown and cooked through.
While the chicken is cooking, mix 1 teaspoon of flour in 3/4 cup of chicken broth and set aside. When done, take the chicken out of the pan and place it on a plate. Cover it with a tin foil tent to keep warm.
Add a little olive oil to the skillet. Then add the shallots and garlic to the pan. Cook all of this for two minutes until it begins to smell. Make sure to store garlic frequently so it doesn’t burn.
Then add a little chicken broth to the leeks and garlic, and scrape the fried portions from the bottom. This part doesn’t burn, this is where all the flavor is. Cook this mixture for another 5 minutes until the broth has nearly evaporated.
Then it was time to finish the sauce. Add chicken broth and flour mixture to the skillet. Stir until smooth. Bring the mixture to a full boil and then lower it over a low heat. Let cook until roughly cut in half and condense. Finish the sauce by adding butter, capers, mustard, lemon juice and parsley.
Serve the chicken with the delicious picatta sauce.