This is one of Isabella’s favorites! Most piccata recipes have a ton of calories, with a ton of butter and wine. Here is a much healthier, lighter version. And it’s so yummy! The sauce can also be used with fish filets or pork cutlets
1 pound Boneless, Skinless Organic Thin Chicken Cutlets
1 tablespoon Extra Virgin Olive Oil
1 Tbsp flour
2 garlic cloves, chopped
1 cup low sodium organic chicken broth
juice of one lemon
1 teaspoon flour
1 teaspoon white wine vinegar
1/4 cup capers, rinsed and drained
1 tablespoon unsalted butter
season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
Heat olive oil in a large skillet over medium-high. Cook the chicken cutlets until opaque throughout, about 4 minutes per side. Transfer chicken to a plate. Reduce heat to medium.
Add garlic, and another teaspoon of olive oil if necessary, to the skillet and cook for about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter. Add chicken back to skillet, coat with sauce, and cook for an additional minute for flavors to combine.