Besides how delicious this Chicken Piccata recipe is, it also comes together quickly from ingredients likely already in your fridge/pantry. That qualifies this as a great week night meal.
It’s been nearly a week since my last new recipe share. Seems like an eternity to me. I’ve been a bit preoccupied. Truth be told I’ve been trying to avoid dreaming about food and instead jump starting a Healthy Choices campaign. By ‘campaign’ I mean personal, no worries…I’m not going to solicit you to jump on my band wagon. It’s just that I needed to get a solid week of “Eat Right and Exercise” under my belt….which I have successfully accomplished. Chicken Piccata, while it looks absolutely decadent in a picture, is a deliciously light and flavorful dish. Follow along and I’ll share the super simple process.
For the Chicken Piccata, first begin with boneless skinless chicken breasts that have been trimmed of any fat. Place chicken between two pieces of plastic wrap and pound to an even thickness, something less than 1/2-inch. This one step will double if not triple the surface area of each piece. Now cut these in half. I like a light breading on my picatta. A simple dip into egg whites then into Italian bread crumbs does the trick. If you have time, chill the breaded chicken for 10 – 15 minutes before browning. This really helps the breading adhere to the chicken.
Recipe note: I shared with my walking buddy last week some of the basic pantry/fridge/freezer staples that we generally keep on hand. When boneless skinless chicken breasts go on sale, we will buy several packages. I trim them, pound them slightly to a uniform thickness, then freeze them flat in quart sized freezer bags. In fact we freeze most things flat in freezer bags. Once frozen they can be stacked or stood upright and take minimal space. Ingredients also thaw more quickly this way.
After browning the chicken, remove it from the skillet while you make the pan sauce. I use a combination of chicken broth and white wine, however you may omit the wine if you choose. Capers, fresh lemon juice, butter and fresh parsley bring the sauce together. Season with salt and pepper to taste.
Because the pan sauce is so delicious you’ll want to serve your Chicken Piccata with a nice pasta, like Angel Hair or even on a bed of couscous or steamed broccoli.
Over the course of this past week I have been reminded how much I adore food. Therefore I have also come back to the key to making Healthy Choices, which is portion control. One serving of Chicken Piccata over angel hair pasta with a side of Mushroom Thyme Hericot Verts was completely satisfying. We enjoyed a restaurant quality meal at home with full control over calories. That’s winning in my book.
- 2 boneless skinless chicken breasts (6-8 ounces each)
- 2 egg whites
- ½ cup Italian seasoned bread crumbs
- 1 Tbl. olive oil
- 2 Tbl. butter
- 1 cup chicken broth
- ¼ cup white wine
- 2 Tbl. fresh lemon juice
- 2-3 Tbl. capers
- salt & pepper to taste
- Fresh parsley, finely chopped
- Angel hair pasta, prepared according to package instructions.
- Lemon slices
- Pound chicken to an even thickness (between plastic wrap), something less than ½-inch. Then cut each breast into two pieces. Dip pieces in egg white then dredge in bread crumbs. If time permits, chill before cooking to set crumbs.
- Spray sauté pan with cooking spray and add just enough olive oil to coat pan. Brown both sides over medium heat until cooked through. Remove from pan.
- Wipe out any crumbs from sauté pan, then bring sauce ingredients to gentle boil for 3-4 minutes until reduced slightly. Season with salt & pepper to taste.
- Place chicken piccata on each plate, with serving of angel hair. Spoon sauce over both. Serve with lemon slices and fresh parsley.
1½-ounces (dried) Angel Hair Pasta = 4 WW Pts+
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