Healthier Lemon Chicken Piccata Recipe

Clearly I have never been born to fry meats, and that was proven true when attempting to make chicken piccata for the first time. The minute I heard the sizzle..I panicked and turned down the heat. It didn’t compromise the flavor, and benefitted the health of my kids. Is it still piccata? I think so..just to the 20th Century healthy family.

How did I make it? I started out with my Grandma’s recipe of covering the chicken tenders in salt, pepper and flour while the butter and olive oil heated up..but I couldn’t follow through on clogging my families arteries. Instead – I drizzled fresh lemon juice on the chicken, then covered them in flour before sprinkling a tiny bit of salt/pepper on top.

I added the chicken to the butter and olive mixture before turning down the heat to add the remaining ingredients putting my own “healthier” twist on chicken piccata.

Ingredients:

1 pound of fresh chicken tenders
Juice from one lemon
1 cup white wine
4 Tbl. butter
2 Tbl. olive oil
2 Tbl. flour
1/4 cup Capers
2 Tbl. parsley
1 package a pasta cooked per package instructions

Directions:

1. Lay out the chicken tenders.
2. Drizzle juice from 1/2 a lemon over the breast tenders.
3. Sprinkle with flour, salt, pepper and use a fork to blend evenly.
4. In a large skillet heat butter and olive oil.
5. Add the chicken and cook for 2-5 minutes.
6. Add wine, capers and juice from the other 1/2 of the lemon.
7. Cook on medium heat for 10-15 minutes while pasta cooks.
8. Serve over a bed of freshly cooked pasta.
9. Sprinkle with fresh parsley.