Healthy Chicken Piccata Recipe
- 2 boneless, skinless chicken breasts – cut into 4 thin slices (cutlets)
- 2 large egg whites
- 2/3 cup seasoned whole wheat dry bread crumbs
- about 1 tbsp olive oil
- 1 tbsp butter
- juice of 1 lemon
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 2 tbsp capers
- Sliced lemon – for serving
- Salt and pepper to tase
Directions:
- Season chicken with salt and pepper
- Pound chicken w/ a meat tenderizer until about 1/4″ thick
- In a small bowl, beat the egg whites until fluffy
- Dip each chicken breast first in the egg, then bread crumbs.
- Heat skillet on medium low
- Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.
- For the sauce, clean the saute pan. Over medium-high heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper.
- Bring to a boil then simmer until it’s reduced in half, about 2 minutes.
- Discard the lemon halves, add the capers and serve one chicken cutlet on each plate.
- Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
