Chicken piccata is usually cooked in a buttery and creamy sauce that leaves you feeling heavy and unsatisfied after you have a small piece. My healthy version of chicken piccata has no butter or cream! It's so simple to make and tastes absolutely delicious!
Prep: 5 min
Cook: 20 min
Yields: 4-6 servings
1 cup cornmeal
4 boneless, skinless chicken breasts, butterflied and then cut in half
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
2 garlic cloves, minced
1 cup of white wine
Zest of 1 lemon
Juice of 1 lemon
¼ cup capers, rinsed
2 tablespoons fresh parsley for garnish
Dredge chicken in corn meal and shake off excess.
In a large skillet over a medium heat, melt 2 tablespoons of olive oil. When the oil starts to sizzle, add 4 peaces of chicken and cook for 4 minutes on each side. Season with salt and pepper. Remove and transfer to plate. Add the other 4 peaces of chicken and brown both sides in same manner. Add the chicken to the plate.
Into the same pan add the garlic, white wine, lemon zest, lemon juice, and capers. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Sprinkle fresh parsley. Serve with your choice of healthy grain and enjoy!