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Healthy Chicken Piccata (Lightened-Up) – Bright, Zesty, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 to 1.25 pounds boneless, skinless chicken breasts (butterflied and halved to make 4 thin cutlets)
  • 1/3 cup all-purpose flour (or use white whole wheat or a gluten-free blend)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (or extra chicken broth)
  • 3/4 cup low-sodium chicken broth
  • 1 large lemon (zest and 3 tablespoons juice), plus slices for serving
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons chopped fresh parsley
  • Optional: pinch of red pepper flakes

Method
 

  1. Prep the chicken: Butterfly the chicken breasts and cut into thin cutlets. Pat dry. In a shallow dish, mix flour, salt, pepper, and garlic powder. Dredge each cutlet lightly, shaking off excess.
  2. Sear in batches: Heat 1 tablespoon olive oil in a large skillet over medium to medium-high heat. Add two cutlets and cook until golden, about 3 minutes per side. Transfer to a plate and repeat with remaining oil and chicken.
  3. Sweat the garlic: Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook 30 seconds until fragrant, scraping up browned bits.
  4. Deglaze: Pour in white wine. Simmer 1–2 minutes, scraping the pan, until slightly reduced and no harsh alcohol smell remains.
  5. Build the sauce: Add chicken broth, lemon zest, lemon juice, and capers. Bring to a gentle simmer. If you like a little heat, add a pinch of red pepper flakes.
  6. Finish the chicken: Return the cutlets and any juices to the skillet. Simmer 3–5 minutes, flipping once, until the sauce lightly thickens and the chicken reaches 165°F.
  7. Adjust and serve: Taste the sauce and season with salt and pepper as needed. Stir in parsley. Serve with extra lemon slices and spoon sauce over the top.