Our NewMeMD wellness team freshens up traditional chicken piccata by ditching the flour and using Meyer lemons for the sauce, which have are sweeter and less acidic than regular lemons.
- 2 (8 oz.) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, divided
- 1/3 cup sauvignon blanc or other crisp, tart white wine
- 1/2 cup fat-free, lower sodium chicken broth
- 1/3 cup fresh Meyer lemon juice (about 3 lemons)
- 2 tablespoons capers, rinsed and drained
- 1/4 cup chopped fresh flat-leaf parsley
Directions
1. Split chicken breast halves in half horizontally to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.
3. Add wine to pan and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.
4. Serve and enjoy eating waistline-friendly (makes 4 servings)!
Nutritional Info
Calories per serving: 214
Fat 7.3 g
Protein 27.5 g
Carbohydrate 8.5 g
Fiber 0.6 g
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Here's to lightening up this summer!
--Your NewMeMD Wellness Team
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