This “skinny” chicken piccata is easy to make on a busy weeknight, but also elegant enough to make when you have company. Plus it’s a thinner version, which makes it even better!
Hi! I’m Jane again from Yummy Healthy Easy! Today I’m sharing this delicious and healthy chicken piccata recipe that is easy to prepare on a busy weeknight, but also elegant enough to prepare when you have company. And it’s a thinner version, which makes it even better!
Chances are, if you like Italian food, you have either tried or heard of chicken piccata. Sounds great, doesn’t it? Sometimes I tend to shy away from fancy foods because I think it will be difficult to make, like Chicken Cacciatore or Chili Rellenos. Sounds scary, right? But the names can be tricky!
Piccata is actually a food preparation method. The meat is sliced (or mashed), covered, and fried and served in a sauce. The beef piccata originated in Italy and when the Americans picked up the dish, chicken was used instead of beef and thus chicken piccata was born. 😉
HOW TO MAKE PICCATA SAUCE
- After the chicken is cooked, save the minced garlic and cook it.
- When fragrant, add chicken broth and return the pot to the stove. Heat to a boil and let the sauce soften until it softens a little.
- Add lemon juice and capers. Simmer again until the sauce reduces a little and thickens a little.
- Add butter and melt. We add chicken and any liquid from the dish. Leave on a medium-low heat until the sauce is the desired thickness. Turn up the heat. Add the yogurt a little (you can also skip this step and eat without adding the yogurt if you don’t want a creamy sauce).
This is an easy dinner in fact, I did it twice this week and my family ate it! I made it one night of the week for a fancier meal for me and my husband, then during the week I prepared a larger portion for my entire family. It is made in a skillet and has a creamy, creamy flavor and lemon. Lots of flavor in every bite of soft chicken!