LIGHT CHICKEN “PICCATA”
*Can be Gluten Free and Keto Friendly if you use almond flour instead of breadcrumbs for chicken!
Serves: 4
Time: 40 minutes
WW SmartPoints per serving: 5
I've had a LOT of chicken piccata in my life. It's my hands down favorite dish to order at an Italian place. Marked by lots of butter, cream, and pasta, it's no wonder it's so tasty. But the flavors that really stand out are lemon and capers, and good moist chicken. Try this recipe for a great substitute!
Ingredients
½ stick butter
1 cup bread crumbs
2 large chicken breasts
Summer squash noodles, about 3 summer squash (Thank you Market Basket for having them already done)
2 lemons
2 cups chicken broth
4 Tbs capers, drained
3 Tbs grated parmesan cheese
- Preheat oven to 350 F
- Slice 2 chicken breasts in half, dip in melted butter and breadcrumbs (*tip: use paper plate)
- Place on baking sheet, bake for 30 minutes
- Saute summer squash zoodles in olive oil and salt in large pan
- Add 1.5 cups chicken broth and juice of whole lemon, boil 5 minutes, strain
- Add zoodles back to pan with more olive oil, ¾ c chicken broth, and juice of ½ lemon, saute 2 minutes, turn off heat
- Add as many capers as your heart desires
- Add 3 tbs grated Parmesan cheese
- Remove chicken from oven, allow to rest
- Slice and top zoodles with chicken and fresh squeeze of lemon
- Enjoy!
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