Healthy Chicken Piccata with Lemon Caper Sauce
  • Alaina Hinkle

Healthy Chicken Piccata with Lemon Caper Sauce

Updated: Mar 13

I am ALL about this Chicken Piccata recipe. Now, I know I did not come up with Chicken Piccata & it has been around for awhile, but I am bringing a few twists to it, to make it unlike your typical recipe. Also I am lightening it up with chicken broth, half & half & deglazing the pot with some delicious white wine. Prepare you taste buds to go crazy for this easy week night dinner! This is perfect for that Valentine's Day or Galentine's Day get together & also to whip up after work. This dish is hands down one of my families favorites. I know I teased sharing this a month or so back-- I was awaiting the pictures to be perfect! Oh and did I mention? 1 PAN... yep you heard me, it is all done in this 5 qt frying pan! YES YES!

Ingredients:

3 chicken breasts cut in half-- width wise, to make thinner pieces. Have the butcher take the chicken breast & slice in down the middle horizontally, creating two long thiner pieces. Not cut in half vertically, creating 2 smaller chunks.

2 leeks

1/4 cup diced shallots

4 cloves garlic minced

2 cup chicken broth

1 cup whole wheat bread crumbs

1 tsp garlic

1 tsp onion powder

1 tsp dried basil

1 salt

1/2 tsp paprika

1/2 tsp pepper

1/2 tsp chili powder

1 egg

3- 4 large lemons you will 1/4 cup lemon juice & 1/3 cup

1/4 cup capers

1/4 cup dry white wine

1/2 cup Half & Half

2 tsp arrow root + 4 tsp warm water

+ HIGHLY recommend getting avocado or olive oil spray-- but downs on over usage & calories. I use that for this recipe. If you don't have one, I linked the one I love here! If not have about 4 tbsp of olive oil ready.

Directions:


1. Slice your leeks into thin ringlets as see below, dice up your shallots into bite sized pieces & mince your garlic cloves.



2. Slice your lemons in half, then start by juice 3 of your lemons first. That way if you have enough great, if not you can always juice that 4th lemon. Lemons are so tricky sometimes because some give you lots of juice, others don't. It is hard to tell-- so better to be safe than sorry!


3. Then you will start getting your dredging station ready. In a large mixing bowl add in bread crumbs. You will now add in HALF of your seasoning from above : 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried basil, 1/4 tsp paprika, 1/4 tsp chili powder, 1/4 tsp pepper. Then whisk together with a fork. Then in a medium bowl whisk together egg & 1/4 cup of the fresh lemon juice. Then whisk together & set up your dredging station by your stove top.



4. In your non stick 5 qt sauté pan ( must have that big lip), spray the bottom generously with olive oil spray, then add in half of the shallots & half of the garlic cloves minced. Sauté for 3 minutes on medium heat. Then start dredging your chicken. First in the egg wash mixture, then in bread crumb mixture. Press down on meat, to insure evenly coated. Then repeat & add into the pan after each one. Then sear for 4 minutes on each side. When you flip slides, spray a little more avocado oil underneath. When you pick up the piece with tongs, just spray right away underneath & flip it down on top.


5. Once the chicken is done cooking, transfer to a plate lined with a towel to absorb any excess liquid. Now you will start on the sauce. Take a spatula & move around the shallots & garlic that was underneath. Now pour in your white wine to deglaze. Give it that initial minute, then toss the leftover bits in with the wine. Then add in the remaining shallots, garlic & ALL of the leeks. Let them simmer for about 3-4 minutes. Add in a little more white wine if needing liquid [ can never hurt :) ]


6. Then once all the liquid is absorbed & leeks have browned. Add in chicken broth, half & half & lemon juice. Whisk until combined. Then add in the remaining seasonings: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried basil, 1/4 tsp paprika, 1/4 tsp chili powder, 1/4 tsp pepper. As well as the 1/4 cup capers. I like to add in a little bit of the juice from the jar as well. Then whisk together again. Bring to a slight boil, then in a small dish add in arrow root & warm water. Mix to create a slurry. Then pour into the pan & figure 8 the sauce for a minute.


9. Once consistency has thickened a little bit, you will add in the chicken breasts back into the sauce. Then turn on low & let simmer for an additional 5-10 minutes. Then you are reading to serve!


Serve with a big salad, veggie, roasted potatoes etc. (however I recommend putting into a bowl off the plate, because depending on how much sauce you want to pour over it could run into the other items on the plate. I LOVE extra sauce so I am always taking the spoon & pouring extra leeks & capers on top... PLUS the sauce :)


Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!

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