Low-Calorie Chicken Piccata


What I used:

5 tenderized skinless, boneless, organic chicken breasts.

1 package of sliced mushrooms

Whole wheat flour

2 cups fat free chicken broth

1/2 cup cooking white wine

3 tbsp capers

1/3 cup chopped parsley

2 tbsp lemon juice

2 cloves garlic, minced


Ground pepper

1/3 cup chopped onions

Everything cooked in coconut oil

  1. In a bowl mix together 5 teaspoons of flour and 2 cups of chicken broth.
  2. Tenderize chicken and season with salt and pepper and lightly flour each side.
  3. Place a spoon full of coconut oil on a skillet. Heat on low/medium.
  4. Cook chicken until it is browned on each side. Place aside.
  5. Cook mushrooms in a separate pan until they have browned. Place aside.
  6. In a deep skillet place onions and allow them to cook through for at least 3 minutes. Then add garlic, wine, and lemon juice and cook until it is half reduced. Next, put in the broth-flour mixture, capers and the remaining salt. Bring to a simmer and stir until the sauce thickens.
  7. In the sauce mixture add the parsley, cooked mushrooms, and chicken.

You have the option to add a carb like pasta. I personally cooked up some zucchini ribbons!



TRY IT OUT! Post pictures and hashtag #bareintentions  !

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