Skinny Chicken Piccata

Serves 6

Prep Time 10 Mins                                                  Cook Time 40 mins


  • 3 Chicken Breasts
  • 1/4 Cup seasoned flour ( season with salt & pepper)
  • 2 tsp. olive oil & olive oil pam
  • Zest and Juice of 2 lemons
  • 1/4 cup white wine
  • 2 cups low sodium chicken broth
  • 2 Tbsp. chopped garlic ( more or less to taste we LOVE garlic)
  • 3 Tbsp. Capers
  • 6 oz pasta ( I use whole wheat spaghetti but you could use anything on hand)
  • 1 Tbsp. corn starch mixed with water
  • 1 Tbsp. Butter
  • Chopped fresh parsley
  • Salt & Pepper to taste


  1. Cut chicken breast in half length wise to create 6 breasts
  2. Pound chicken if needed to make them all the same thickness
  3. Heat 1 tsp olive oil over med high heat
  4. Dip chicken in flour shaking off any excess spay chicken with Pam
  5. Cook chicken in batches making sure not to crowd pan ( Add 2nd tsp olive oil for 2nd batch of chicken) 3-4 mins per side
  6. Transfer to wire rack and keep warm in oven
  7. Make pasta according to directions once chicken is done and before starting sauce

To make Sauce

  1. Remove pan from heat and add garlic allowing it to brown but making sure not to burn.
  2. Add wine and scrap up brown bits on bottom on the pan, cook for 3-5 mins until the alcohol has cooked out (you should be able to smell it)
  3. Add chicken broth and bring to a boil
  4. Add zest and juice of the lemons
  5. Stir in corn starch whisk until thickened
  6. Once thickened add capers and parsley
  7. Finish sauce with butter
  8. Remove 1/2 cup of sauce from pan then add pasta to sauce and combine.

Plate pasta then top with chicken and reserved sauce.

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