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Healthier Lemon Chicken Piccata Recipe

lemon chicken piccata

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.

lemon chicken piccata

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.

Breaded Chicken

chicken lemons and capers

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.

Chicken Piccata with Asparagus


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

Cooking breaded chicken


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.

Cooking chicken and lemons

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