Recipes / Dinner

Lighter Chicken Piccata

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Lighter Chicken Piccata

Tricia
The Cook
4 Servings
8 Ingredients
6 Comments

Chicken Piccata doesn't have to be loaded with calories to taste good. Here is a lighter take on a dinner favorite.

Read More
4 Servings
8 Ingredients
6 Comments

Ingredients

  • 1 tablespoon Butter
  • 2 tablespoons Olive Oil
  • 1 pound Chicken, Boneless Breasts
  • ½ cups Chicken Broth/Stock, Reduced Fat, Low Sodium
  • ¼ cups White Wine
  • ⅓ cups Lemon Juice
  • 2 tablespoons drain Capers
  • 3 ¾ cups Spinach

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a skillet over medium heat, melt butter and oil.
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Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a skillet over medium heat, melt butter and oil.
  2. Add butterflied chicken breasts and brown lightly on both sides, about 4 minutes per side.
  3. Remove the chicken when cooked through and set aside.
  4. To pan, add chicken broth, white wine and lemon juice and simmer until reduced by 1/3.
  5. Add capers, spinach and chicken back to pan and cook for a few minutes until spinach wilts.

Categories

diet, nut-free, fall, winter, spring, summer, low-carb, egg-free, traditional, real-food, gluten-free, low-sodium, keto-friendly, wwfreestyle, wwfreestyle3-4, low-fodmap, soy-free, fish-free, shellfish-free

Categories

diet, nut-free, fall, winter, spring, summer, low-carb, egg-free, traditional, real-food, gluten-free, low-sodium, keto-friendly, wwfreestyle, wwfreestyle3-4, low-fodmap, soy-free, fish-free, shellfish-free

6 Comments

Join the discussion

  2. So great and very simple to make! I didn’t buy enough spinach so I cooked some pasta in the chicken broth to add to it! Wonderful! I definitely will be making this again!

    Reply

  3. Do you have a favorite (or suggested) brand of capers? I bought some to try in this recipe but they were too pickled tasting. The whole flavor of the dish was off.

    Reply

  4. I often use Trader Joe’s capers to great success. The jar is wide-mouthed, so it’s a lot easier to get them out with any spoon!

    I like to use chopped canned artichokes instead of spinach. I try to cook the chicken with just non-stick spray then swirl in the butter to the sauce at the end. Eliminating the olive oil for cooking cuts back on the fat but that bit of butter brings a lot of flavor and richness to the sauce.

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