PF Kitchen: Skinny Chicken Piccata
Ingredients
2, 4 oz. boneless, skinless chicken breasts or thighs
3⁄4 tsp salt, divided
1⁄2 tsp pepper, divided
1⁄4 cup Parmesan cheese, grated
2 Tbsp olive oil
1⁄4 cup shallots, diced
2 garlic cloves, diced
1⁄2 cup white wine
1⁄2 cup chicken broth
2 Tbsp capers
3 Tbsp lemon juice
Preparation
Place each chicken breasts between two pieces of plastic wrap and pound them to 1⁄4 inch thick.
Use 1⁄2 teaspoon of salt and 1⁄4 teaspoon of pepper on each chicken breast, then place Parmesan cheese in
a bowl and coat the chicken breasts with the cheese.
Heat 1 tablespoon of olive oil in a sauté pan and once it is hot place the chicken breasts in the pan and
cook until lightly browned on both sides.
Remove chicken breasts and set them aside.
Add another tablespoon of olive oil to the sauté pan and add shallots to the pan. Cook for 2 min, or until they begin to soften, then add the garlic and cook for 1 minute.
Add white wine and chicken broth to the pan, stirring with a wooden spoon, making sure to scrape up the brown bits from the bottom of the pan.
When the liquid has reduced by half add the capers and lemon juice, cook for 1 minute and remove from heat.
Pour sauce over chicken breasts and serve over steamed spinach or fresh broccoli
Nutrition
Makes 2 servings
Per serving: Calories 402, Carbs 8.4g, Protein 44.2g, Sugar 1.2g
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