By living a dairy free eating and drinking lifestyle, I am sometimes tempted by the delicious meals that require milk, cream, and butter: Spinach and Cheese stuffed chicken, Macaroni and Cheese, Steaks topped with butter and au jus….say no more! But, by omitting all the hormones and additives, I’ve enjoyed life a little more (in a different way) and have been able to take some of my favorite recipes and make them into a meal I can eat without feeling guilty. Chicken Piccata just happens to be one of my faaaaavorite chicken dishes to make, and everywhere I turn, recipes call for 3 tablespoons or more of butter! I get it, butter is amazing and makes a dish taste that much better, but what about the people who choose not to indulge? Well, I’ve come up with a guilt-free solution to chicken piccata that gives you the same great flavor but without the added calories!
Another reason why I love Chicken Piccata is because I love lemons….not only because the flavor is great, but because there are so many health benefits!
Lemon is an excellent and rich source of vitamin C, an essential nutrient that protects the body against deficiencies in the immune system – No winter colds here!
Lemon helps prevent the growth and multiplication of pathogenic bacteria that cause infections and diseases- goodbye acne!
Lemon has high potassium content in that helps nourish brain cells and nerve cells – so get that brain going!
Lemon helps reduce pain and inflammation in joints since it dissolves uric acid – so no excuses for not getting to the gym!
There are many more benefits to eating lemons, so what better way to get all that good stuff inside of you than by cooking a delicious dinner for two!
2 boneless skinless chicken breasts
3/4 tablespoon olive oil
salt and pepper
2 tablespoons flour (for dredging)
1/4 cup low sodium chicken broth
1/2 onion, diced
1 garlic glove, minced
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
Lemon slices for garnish
1. Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
2. Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with basil, salt and pepper and dredge it in flour.
3. Sauté the chicken over high heat, for 4-5 minutes and flip add diced onions and cook 4 more minutes. on other side. Remove chicken to a platter and keep warm.
4. Quickly add the chicken broth to the pan and scrape with a plastic or wooden spoon to release any yummy bits that may be stuck to the pan. Then add the lemon and let cook on low heat for 1-2 minutes. Add the chicken flipping it in the sauce a while longer until it warms up again and serve!
Serving Suggestions: I served with steamed broccoli and rice but you could serve over pasta. If using pasta, I always suggest doubling the sauce so you have some flavor!
Tips: I used onion, but you can use shallots! I also nixed the capers, but you could add them to give the chicken a little more “Piccata” flavor….just add them when you add the lemon juice!