4. Easy Lower Fat Chicken Piccata
What you need:
- 4 six-ounce chicken breasts, boneless
- 2 oz flour
- Salt and pepper
- 2 ½ tbsp butter
- 2 tbsp olive oil
- ¼ cup chopped shallots
- 4 cloves of garlic thinly sliced
- ½ cup of dry white wine
- ¾ cup chicken broth
- 2 tbsp lemon juice
- 1 ½ tbsp dried capers
- 3 tbsp chopped parsley
To make:
Pound the chicken breast until it is about a half-inch thick. Season with salt and pepper and then dredge through the flour. Melt a tbsp of butter in a skillet and add in a tbsp of oil. Add in the chicken and saute until browned.
Remove and keep warm. Heat the remaining tbsp of oil in the pan and add in the shallots. Saute for about 3 minutes and then add in the garlic. Mix for about a minute. Add in the wine and bring to a boil. Cook until it evaporates. Add in the broth and bring to a boil. Remove from the heat and add in the rest of the butter, the capers, and the juice. Top each of the chicken breasts with the sauce and serve with parsley on top.