Lightened-Up Tangy Lemon Chicken Piccatta Recipe for a Fast + Delicious Weeknight Meal
Less fat and more flavor make this dish a dinner favorite
Piccata is an Italian-American dish that consists of thin slices of meat dredged in flour and shallow-fried. Then It’s drizzled with a lemon, caper and butter sauce. So simple, yet so delicious! When I was growing up, my mom called it lemon-chicken. It was one of her specialties for a quick weeknight dinner. That’s what inspired this Tangy Lemon Chicken Piccata recipe. Only we make it a little healthier.
We skip the flour and sprinkle the chicken with Greek seasoning, a blend of dried herbs and spices that adds a pop of Mediterranean flavor. Then we cook it in a nonstick skillet with just a touch of oil to cut back on added fat. We make the pan sauce as usual but stir in a dollop of sour cream. The condiment contains good-for-you probiotics. Plus, it helps thicken the sauce and adds a zingy finish. Let us know what you think in the comments!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 4 boneless chicken breast halves
- 2 tsp. Greek seasoning
- 1 Tbs. olive oil
- 2 tsp. minced garlic
- 1/4 cup lower sodium chicken broth
- 1/2 cup low-fat sour cream
- 1 Tbs. capers
- 1 Tbs. lemon juice
Instructions
• Sprinkle chicken with seasoning. In nonstick skillet, heat oil over medium heat; cook chicken, flipping once, until no longer pink in centers, about 4 min. per side. Transfer to plate.
• In same skillet over medium heat, cook garlic until fragrant, about 30 sec. Add broth. Let simmer until reduced to 1 Tbs., about 5 min. Add sour cream, capers and lemon juice. Let simmer 3 min. Season to taste with salt and pepper. Serve sauce with chicken.
Nutrition
- Calories: 210
- Fat: 9 gram
- Saturated Fat: 2 gram
- Protein: 28 gram
- Carbohydrates: 4 gram
- Fiber: 0 gram
- Cholesterol: 95 mg
- Sugar: 2 gram
- Sodium: 170 mg
