Skinny Chicken Piccata Recipe
This "Skinny" Chicken Piccata is easy enough to make on a busy weeknight but also fancy enough to make when you have company over!
- 4-5 boneless skinless chicken cutlets, pounded thin (about 1.25 lbs)
- salt & pepper
- ½ cup all-purpose flour
- 1-2 Tbsp. olive oil
- 2 garlic cloves minced
- 2 cups chicken broth
- ⅓ cup fresh lemon juice
- 2 Tbsp. capers drained and rinsed
- 1 Tbsp. unsalted butter
- 1 Tbsp. plain Greek yogurt or more to taste
- angel hair pasta for serving if desired
- sliced lemons for serving
- parsley for serving
Pound chicken cutlets and season with salt and pepper. Roll in flour and shake off excess.
Heat oil in pan. Brown chicken on both sides over medium heat. Remove to a plate when brown, set aside.
Pull pan off the heat and add in minced garlic. Stir. Don't burn the garlic!
When fragrant, add chicken broth and place pan back on heat. Scrape any brown bits from the bottom of the pan. Heat to a light boil and let sauce cook until reduced a bit.
Add lemon juice and capers. Simmer again until sauce is reduced some and slightly thickened.
Add butter and melt. Add chicken and any liquid on plate. Simmer together over a medium-low heat until sauce is to thickness desired. Pull off heat. Lightly stir in yogurt (can also skip this step and eat without adding yogurt).
Serve chicken alone or with angel hair pasta (I used the whole wheat kind) with some lemon slices on the side and parsley sprinkled over the top. Enjoy!