Skinny Chicken Piccata

• Meat

  • 4 Chicken cutlets, boneless skinless

• Produce

  • 2 Garlic cloves
  • 1 Lemons
  • 1 Parsley

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 2 tbsp Capers
  • 1/3 cup Lemon juice, fresh

• Pasta & Grains

  • 1 Angel hair pasta

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter, unsalted
  • 1 tbsp Greek yogurt, plain

Found on yummyhealthyeasy.com

Description

Ingredients

• 4-5 boneless, skinless chicken cutlets, pounded thin (about 1.25 lbs)
• salt & pepper
• ½ cup all-purpose flour
• 1-2 Tbsp. olive oil
• 2 garlic cloves, minced
• 2 cups chicken broth
• ⅓ cup fresh lemon juice
• 2 Tbsp. capers, drained and rinsed
• 1 Tbsp. unsalted butter
• 1 Tbsp. plain Greek yogurt, or more to taste
• angel hair pasta, for serving if desired
• sliced lemons, for serving
• parsley, for serving

Directions

• Pound chicken cutlets and season with salt and pepper. Roll in flour and shake off excess.
• Heat oil in pan. Brown chicken on both sides over medium heat. Remove to a plate when brown, set aside.
• Pull pan off the heat and add in minced garlic. Stir. Dont burn the garlic!
• When fragrant, add chicken broth and place pan back on heat. Scrape any brown bits from the bottom of the pan. Heat to a light boil and let sauce cook until reduced a bit.
• Add lemon juice and capers. Simmer again until sauce is reduced some and slightly thickened.
• Add butter and melt. Add chicken and any liquid on plate. Simmer together over a medium-low heat until sauce is to thickness desired. Pull off heat. Lightly stir in yogurt (can also skip this step and eat without adding yogurt).
• Serve chicken alone or with angel hair pasta (I used the whole wheat kind) with some lemon slices on the side and parsley sprinkled over the top. Enjoy!