PF Kitchen: Skinny Chicken Piccata

 

 

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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