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Healthy Lemon Chicken Piccata

Healthy Lemon Chicken Piccata

March 9, 2021

Craving an Italian favorite? You'll love this version of Lemon Chicken Piccata that manages to deliver the traditional piccata flavor of creaminess, tartness, and the right amount of salt! This homemade recipe makes it possible to count your carbs by keeping the flour-dredged chicken light enough to stay low in carbs. If you want to soak up the creamy sauce serve with zucchini noodles or brown rice.

  • Yields: 4 servings (1/2 chicken breast)
Healthy Lemon Chicken Piccata


1Slice each chicken breasts in half lengthwise so you get two thin chicken slices from each breast.

2If necessary, use a mallet or other heavy object to flatten the chicken breasts until they’re about ½ inch (1.25 cm) thick.

3Dredge the chicken breasts slices in just a little bit of flour seasoned with salt and pepper. You don’t want a heavy coat, just a very light dusting.

4Heat a large saute pan over medium-high heat and add oil. When the oil is shimmering, add the chicken breast slices to the pan. Cook for 3-4 minutes per side until browned and cooked through. Remove the chicken slices from the pan and set aside.

5Heat a large saute pan over medium-high heat. When the oil is shimmering, add the chicken breast slices to the pan. Cook for 3 -4 minutes until browned. Turn the chicken slices over and brown on the other side. Remove the chicken slices from the pan and set aside.

6Add the wine to the sauté pan, stirring and scraping up the browned bits on the bottom of the pan.

7Add the lemon juice and chicken stock. Increase the heat to high and boil until the sauce thickens, about 3 minutes.

8Reduce the heat to medium and add the butter. Stir in the capers and parsley, then add the chicken back to the pan to rewarm. Taste the sauce and adjust the seasoning.

Try using a dry white wine to if tart lemon juice isn't to your liking. For a richer sauce, whisk in a bit of heavy whipping cream at the end.

No wine? No  problem. Just sub for chicken broth, but rinse the capers first to reduce salt.

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.


2 skinless, boneless chicken breasts

3 tbsp unsalted butter

1 1/2 tsp all-purpose flour

1/4 tsp white pepper

1/4 tsp salt

2 tbsp olive oil

1/3 cup lemon juice

1/3 cup low sodium chicken stock

1/4 cup drained capers

1/4 cup minced Italian parsley

salt and pepper to taste


Nutrition Facts

Serving Size1/2 breast
Total Fat15.6g
Saturated Fat6.6g
Total Carbohydrates3.4g
Dietary Fiber0.6g

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