Healthy Chicken Piccata Recipe

Wholesome Hen Piccata Recipe

Hen Piccata is a traditional Italian dish that all the time appears to impress everybody’s palate. I substitute entire wheat flour and further virgin olive oil instead of common all objective flour and practically a stick of butter butter. Mine comes out tastier, in my view, and far more healthy as effectively!! It’s usually served with pasta, so I’ll both use entire wheat pasta or quinoa for a starch or with a salad or veggie as a facet, if I’m in a lighter temper. Visitors all the time assume I slave over this dish, however it’s truly fairly straightforward to throw collectively…and scrumptious too!

Prep Time: 15 minutes

Cook dinner Time: 10 minutes

Whole Time: 25 minutes

Recipe: Four serving


  • Four boneless, skinless rooster breast fillets, about 4- 6 oz. every
  • 1 giant candy onion, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 5 Tbsp olive oil
  • ½ cup entire wheat all-purpose flour
  • ½ cup dry white wine
  • 2 lemons- reduce in half and juice eliminated
  • 2-Four Tbsp capers
  • 1 cup rooster inventory or broth
  • 2 Tbsp Italian parsley, finely chopped
  • Black pepper
  • Kosher salt to style


  1. Squeeze the juice out of one of many lemons and set the juice apart. From the opposite lemon, slice 4 very skinny slices from the middle (the widest half), and set these apart, too.
  2. Use wax paper throughout your work floor, place the rooster breast fillets on it, and lay one other piece of wax paper on high. Then, utilizing a meat mallet, rolling pin or related object, flatten the rooster breasts between the layers of plastic wrap till they’re about ¼ inch thick.
  3. In a shallow baking dish or perhaps a plate, mix the entire wheat flour and salt and pepper.
  4. Warmth a heavy-bottomed sauté pan over medium-high warmth for a minute, then add the olive oil and warmth for an additional 30 seconds or so. Add the onion and garlic to the pan and sauté till the onion is barely translucent, about three minutes. Take away the onion and garlic from the pan and set them apart.
  5. Add 1 tablespoon of olive oil and convey to medium warmth.
  6. Now dredge each side of the rooster breast fillets within the lemon juice after which on to the flour combination, shake off any extra flour and add them, one or two at a time, to the new pan. Cook dinner 2 to three minutes per facet or till they’re properly browned. Take away them from the pan and put aside on a plate, coated with foil, whilst you make the sauce.
  7. Add the inventory or broth, white wine, any extra lemon juice and capers to the pan and scrape off any flavorful bits from the underside of the pan. Then return the onion-garlic combination to the pan and warmth it by.
  8. Return the rooster to the pan, carry the liquid to a boil, then decrease it to a simmer and prepare dinner for about three minutes or till the combination has diminished by about one-third. Add the chopped parsley simply on the finish of the cooking.
  9. With a pair of tongs, take away the rooster breasts and plate them. Regulate the seasoning on the sauce with Kosher salt and lemon juice. Sauce generously, high every portion with a lemon slice and serve instantly.

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