Lightened-Up Tangy Lemon Chicken Piccatta Recipe for a Fast + Delicious Weeknight Meal

Less fat and more flavor make this dish a dinner favorite

Piccata is an Italian-American dish that consists of thin slices of meat dredged in flour and shallow-fried. Then It’s drizzled with a lemon, caper and butter sauce. So simple, yet so delicious! When I was growing up, my mom called it lemon-chicken. It was one of her specialties for a quick weeknight dinner. That’s what inspired this Tangy Lemon Chicken Piccata recipe. Only we make it a little healthier.

We skip the flour and sprinkle the chicken with Greek seasoning, a blend of dried herbs and spices that adds a pop of Mediterranean flavor. Then we cook it in a nonstick skillet with just a touch of oil to cut back on added fat. We make the pan sauce as usual but stir in a dollop of sour cream. The condiment contains good-for-you probiotics. Plus, it helps thicken the sauce and adds a zingy finish. Let us know what you think in the comments!

• 4 boneless chicken breast halves
• 2 tsp. Greek seasoning
• 1 Tbs. olive oil
• 2 tsp. minced garlic
• 1/4 cup lower sodium chicken broth
• 1/2 cup low-fat sour cream
• 1 Tbs. capers
• 1 Tbs. lemon juice

Instructions

• Sprinkle chicken with seasoning. In nonstick skillet, heat oil over medium heat; cook chicken, flipping once, until no longer pink in centers, about 4 min. per side. Transfer to plate.

• In same skillet over medium heat, cook garlic until fragrant, about 30 sec. Add broth. Let simmer until reduced to 1 Tbs., about 5 min. Add sour cream, capers and lemon juice. Let simmer 3 min. Season to taste with salt and pepper. Serve sauce with chicken.

Nutrition

• Calories: 210
• Fat: 9 gram
• Saturated Fat: 2 gram
• Protein: 28 gram
• Carbohydrates: 4 gram
• Fiber: 0 gram
• Cholesterol: 95 mg
• Sugar: 2 gram
• Sodium: 170 mg