“Piccata” is a term used to describe coating meat in flour before cooking it up to a perfect golden brown finish.
Chicken, veal, and fish can all be prepared in this fashion, served with a mouthwatering pan-sauce made from butter/oil, lemon, and capers. While the name sounds fancy, this Chicken Piccata recipe will show you how easy it actually is to make.
For even cooking times, try to buy chicken breasts that are very similar in size. You’ll also want to ensure your pan is big enough to fit the chicken and all the extra add-ins for the sauce (such as artichokes and mushrooms). A frying pan with high sides will help to keep all your ingredients inside.
Once you get the hang of this recipe, try making Veal Piccata or Fish Piccata! You’ll only need to adjust the serving size to suit the meat you’ve picked and the cook time, but other than that, it’s a very easy swap.
This healthier chicken piccata recipe is prepared in the classic style and topped with flavorful mushrooms, artichokes, and capers.
- 4 (4-oz.) each raw chicken breasts, boneless, skinless
- 1 Tbsp. whole wheat flour
- 2 Tbsp. olive oil
- 1 clove garlic, finely chopped
- 2 Tbsp. fresh lemon juice
- ½ cup low-sodium, organic vegetable broth
- 6 Tbsp. capers
- 1 (14-oz.) can quartered artichoke hearts, packed in water, drained
- 2 cups sliced mushrooms
Place chicken in a resealable plastic bag. Add flour and seal. Shake to coat chicken.
Heat oil in a large skillet over medium-high heat.
Add chicken, cook for 3 minutes on each side, or until browned.
Add garlic; cook for 1 to 2 minutes or until tender.
Add lemon juice, broth, capers, artichoke hearts, and mushrooms; cook, turning chicken halfway through, for 12 to 15 minutes, or until chicken is no longer pink in the middle.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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Add a side salad or more veggies for dinner. Add veggies and an FFC for lunch.
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