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.
Chicken Piccata Light
Make a light version of Chicken Piccata.
- 1 pound chicken breasts (2 chicken breasts)
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons lemon zest
- juice of one lemon (about 1 1/2 tablespoons)
- 2 tablespoons capers
- 1/3 cup low sodium chicken broth
Slice chicken breasts in half horizontally. Wrap chicken breasts in 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, scrapping 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.
This will set you back 6 Weight Watcher Points Plus for each serving.Print Recipe