Cooking Done Light

Traditional chicken piccata recipes are usually a fairly healthy choice; but unfortunately, most restaurants prepare it using loads of butter and fatty chicken stock. With just a few adjustments, this low-fat, low-calorie chicken piccata will have you indulging in one of Italy’s finest cuisine contributions. This light tasting, delicious classic Italian meal will transport you to a Venice piazza – without having to leave your kitchen table!

1/2 pound whole wheat pasta

4 boneless, skinless chicken breasts, pounded to 1/4 inch thickness

1/4 cup flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon each paprika and garlic powder

1/4 cup low sodium chicken broth (or dry white wine)

1 1/2 tablespoons extra virgin olive oil

juice of one large lemon

2 tablespoon capers, drained (I have also made this dish using sliced mushroom for those who do not like capers)

additional large lemon for garnish (optional)

Cook pasta according to package directions. While pasta is cooking, combine the flour, pepper, salt, paprika and garlic in a large shallow bowl or plate. Place the chicken into the flour mixture and coat each chicken breast well. In a large non-stick skillet heat the olive oil over medium-high heat for about 1 minute. Add the chicken breasts to the skillet and cook about 3 -4 minutes on each side (but do not overcook). Transfer the chicken to a platter and cover to keep warm.

Add the chicken broth (or wine) to the skillet and, using a spatula or wooden spoon, scrape the bottom of the pan to loosen any browned bits. Stir in the lemon juice and capers and cook for about 2 minutes to heat through. Place the chicken breasts on top of the pasta and pour the sauce over top.

Makes 4 servings. Per serving (calculated with pasta): 278 calories, 6 g total fat, less than 0.5 g saturated fat, 0 g trans fat, 17 g carbohydrates, 4 g fiber, 0 g added sugar, 27 g protein, 189 mg sodium, 66 mg cholesterol.