Chicken piccata is a classic Italian dish of thinly sliced sautéed chicken breasts served in a sauce of butter, white wine, lemon juice and capers. It’s delicious but not exactly light.
The following recipe, adapted from Cooking Light, is equally flavorful; its richness also comes from lemon juice and wine but in this case very little butter, which suits me fine. And I say a small amount of butter is better than no butter at all.
Each chicken breast is cut in half horizontally, which renders two thin cutlets from each breast. It’s easy to do. Just place one chicken breast on the counter; press down on the top of the breast with one hand and slowly slice through its center with a sharp knife. Voila — two pieces of chicken instead of one.
Cooking Light suggests using Meyer lemons for this recipe because they’re milder and a bit sweeter than regular lemons, but they give instructions for those of us who can’t find Meyer lemons and I’ve included it below. I will make my chicken piccata like this from now on; a small amount of orange juice mixed with lemon juice still imparts a tangy flavor, but with just a hint of sweetness. The saltiness of the capers really balances it all out. Delicious and light. Score !
2 (8 0z.) skinless, boneless chicken breasts
1/2 tsp. kosher salt
1/4 tsp. pepper
1/4 cup flour
2 Tbsp. unsalted butter, divided
1/3 cup white wine
1/2 cup low-sodium chicken broth
1/3 cup fresh Meyer lemon juice*
2 Tbsp. capers, rinsed and drained
1/4 cup chopped fresh parsley
*If you can’t find Meyer lemons (join the club) here’s what to do: put 3 Tbsp. orange juice into a measuring cup and add enough lemon juice to reach 1/3 cup juice.
Split chicken breasts in half horizontally to form 4 thin cutlets. Place each cutlet between plastic wrap and pound with a meat mallet or heavy skillet. Sprinkle cutlets with salt and pepper. Place flour on a plate and dredge cutlets in flour.
Melt 1 Tbsp. butter in a nonstick skillet and sauté two cutlets about 2 minutes. Turn and sauté another minute, until lightly browned. Remove from pan and repeat with remaining butter and 2 cutlets.
With pan empty, add wine and bring to a boil, scraping up any browned bits. Cook 1 minute or until wine is almost evaporated. Stir in broth and cook until broth is reduced to 2 Tbsp., about 4 minutes. Stir in lemon juice and capers. Serve over chicken. Sprinkle with chopped parsley.
Serves 4 (1 cutlet, 2 Tbsp. sauce)
WW PP per serving: 5