I decided to make Chicken Piccata for dinner the other night because I had a few lemons near the end of their lives in my crisper drawer. I was originally going to make it sans breading, but a short text conversation with Chris confirmed that breadcrumbs would be involved. I managed to keep things on the lighter side though by using a minimal amount of butter, no wine, and just a little olive oil spray. We were very satisfied with the results!
To make this Chicken Piccata on the lighter side you need: 3 boneless chicken breasts, 2/3 cup panko bread crumbs, 3/4 cup of chicken broth, the juice of 1 1/2 lemons (halves reserved plus slices to garnish), 1 tablespoon of butter, 2 tablespoons of capers, black pepper, and parsley flakes to garnish.
We’re going to get our aggression out first. Lay your chicken breasts on a flat surface and cover with plastic wrap. Use a meat mallet, rolling-pin, or frying pan to pound them out until they are about a quarter-inch thick. Any guesses on what I used?
After pounding the chicken, season it with pepper. I chose to not use salt since capers are pretty salty on their own.
Next, pour 2/3 cup of panko breadcrumbs onto a plate. Spray the chicken breasts with olive oil spray and then dredge them in the breadcrumbs.
Once all three breasts are breaded, preheat a nonstick skillet to medium heat. Spray the breaded chicken with olive oil cooking spray and place them in the skillet.
Allow the chicken to cook for about 8 minutes or until cooked through, flipping once.
Once the chicken is cooked through remove it to a plate, and pour out any leftover breadcrumbs. Squeeze the juice of 1 1/2 lemons into the pan, along with the reserved lemon halves. Add 1 tablespoon of butter and 3/4 cups of chicken broth. Season with pepper. Increase the heat to high and bring to a boil.
Boil for about 2 minutes, or until the sauce has reduced by half. Remove the lemon halves and add 2 tablespoons of capers.
Serve chicken with lots of veggies or pasta! Garnish the chicken breasts with lemon slices and parsley flakes, topping with the sauce.
This Chicken Piccata is very satisfying and pretty guilt free! I’ll definitely be making it again if I need to use up some lemons or when we are in the mood for a quick comfort food kinda meal.
3 boneless, skinless chicken breasts
2/3 cup panko bread crumbs
Olive oil cooking spray
3/4 cup chicken broth
Juice of 1 1/2 lemons, halves reserved
1 Tbsp. butter
2 Tbsp. capers
Black pepper to taste
Lemon slices to garnish
Parsley flakes to garnish
Begin by covering the chicken breasts with plastic wrap. Use a meat mallet to pound the chicken to a 1/4 inch thickness. Season the chicken with black pepper.
Pour 2/3 cup of panko breadcrumbs onto a plate. Spray each chicken breast with olive oil spray, then immediately dredge them in the breadcrumbs.
Preaheat a nonstick skillet to medium heat. Spray the breaded chicken well with olive oil cooking spray, then place each piece in the skillet. Cook for about 8 minutes or until chicken is cooked through, flipping once. Remove the cooked chicken to a plate, and pour out any leftover breadcrumbs.
Place skillet back on the burner to prepare the sauce. Add the juice of 1 1/2 lemons, reserved lemon halves, 1 Tbsp. of butter, and 3/4 cups of chicken broth. Season with pepper. Increase the heat to high and bring to a boil. Boil for 2 minutes, or until reduced by half. Remove the lemon halves and add 2 Tbsp. of capers, stir to combine.
Garnish the chicken breasts with lemon slices and parsley flakes. Top with the sauce and serve.