Skinny Chicken Piccata

Skinny Chicken Piccata takes approximately 45 minutes from beginning to end. This main course has 1078 calories, 106g of protein, and 45g of fat per serving. For $6.94 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. This recipe serves 1. Head to the store and pick up butter, capers, garlic cloves, and a few other things to make it today. 22 people were impressed by this recipe. It is brought to you by Slender Kitchen. Overall, this recipe earns an awesome spoonacular score of 91%. If you like this recipe, you might also like recipes such as Skinny Lemon Chicken Piccata, Chicken Piccata, and Chicken Piccata.

Servings: 1

 

Ingredients:

1 1/2 tbsp butter

1 1/2 tbsp capers

1 1/4 cup chicken broth

1 lb chicken cutlets, 4 pieces

1/2 cup flour plus 1 tsp

4 garlic cloves, minced

juice of 1 lemon

1 tbsp olive oil

2 tbsp chopped parsley

1/4 cup diced shallots

1 tbsp whole grain mustard

Equipments:

frying pan

Cooking instruction summary:

Sprinkle the chicken cutlets on both sides with salt and pepper. Spread the flour out on a large plate and gently coat each chicken breast with flour. Set aside.In a skillet or saute pan, melt 3/4 tbsp of butter over medium high heat. Add 1/2 tbsp olive oil and a touch of cooking spray if needed. Add the chicken breast and cook for 4 minutes on each side. Then set aside and tent with tinfoil to keep them warm. While the chicken is cooking, mix 1 tsp of flour into 1/4 cup of chicken stock and set aside.Add the other 1/2 tbsp of olive oil, shallots, and garlic to the pan. Cook for two minutes until fragrant but not burnt.Add 1/2 cup of chicken stock and scrape all of the brown bits off the bottom of the pan. Cook for about 5 minutes until the chicken broth almost evaporates. Add the chicken broth you mixed with flour and stir until smooth. Then add the final 1/2 cup chicken broth and bring it to a boil. Let is reduce by half and then turn the burner to low.Stir in the butter, capers, mustard, lemon juice, and parsley. Serve each chicken breast with 2 tbsp of piccata sauce.

 

Step by step:


1. Sprinkle the chicken cutlets on both sides with salt and pepper.

2. Spread the flour out on a large plate and gently coat each chicken breast with flour. Set aside.In a skillet or saute pan, melt 3/4 tbsp of butter over medium high heat.

3. Add 1/2 tbsp olive oil and a touch of cooking spray if needed.

4. Add the chicken breast and cook for 4 minutes on each side. Then set aside and tent with tinfoil to keep them warm. While the chicken is cooking, mix 1 tsp of flour into 1/4 cup of chicken stock and set aside.

5. Add the other 1/2 tbsp of olive oil, shallots, and garlic to the pan. Cook for two minutes until fragrant but not burnt.

6. Add 1/2 cup of chicken stock and scrape all of the brown bits off the bottom of the pan. Cook for about 5 minutes until the chicken broth almost evaporates.

7. Add the chicken broth you mixed with flour and stir until smooth. Then add the final 1/2 cup chicken broth and bring it to a boil.

8. Let is reduce by half and then turn the burner to low.Stir in the butter, capers, mustard, lemon juice, and parsley.

9. Serve each chicken breast with 2 tbsp of piccata sauce.


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