This lighter, fresher version of the classic is perfect for warm spring and summer days. Lightly pan-fried chicken with a citrusy and salty sauce pairs well with pasta or a side salad.
Light Chicken Piccata
Ingredients
Instructions
- Butterfly chicken breasts and pound if needed to reach a uniform thickness.
- Season with salt and pepper. Roll in flour and shake off excess.
- Heat oil in pan. Brown chicken on both sides over medium heat. Remove to a plate when brown, set aside.
- Pull pan off the heat and add in minced garlic. Stir. Don’t burn the garlic!
- When fragrant, add chicken broth and place pan back on heat. Scrape any brown bits from the bottom of the pan. Heat to a light boil and let sauce cook until reduced a bit.
- Add lemon juice and capers. Simmer again until sauce is reduced some and slightly thickened.
- Add butter and melt. Add chicken and any liquid on plate. Simmer together over a medium-low heat until sauce is to thickness desired.
- Remove from heat and serve chicken alone or with pasta with some lemon slices. Enjoy!