I have a serious love for citrus. Like- can’t get enough. All year long you’ll find me using limes and making things extra lime-y and in the summer, you’ll find me using lemons to make delicious dinners, desserts, and drinks.
Last week I had no idea what we were going to make for dinner, so I scrounged through our pantry to see what we had…and I came up with a light chicken piccata!
Chicken Piccata is known for being rich and delicious. Sometimes though (especially during the hot summer), you just want to be a little bit healthier and take out a lot of the bad stuff and make it light! I came up with this light chicken piccata by using whole wheat breadcrumbs, less butter, less wine, and a healthier brand of pasta!
The Best Ever Light Chicken Piccata
Ingredients
4 Thin chicken cutlets
1/2 cup whole wheat Italian breadcrumbs
1 egg, beaten
2 lemons
1 Tbsp. capers
2 Tbsp. butter
1/8 cup white wine (I use the little bottles so I don’t have to open a whole bottle)
Ronzoni Smart Taste Thin Spaghetti
2 tsp. rosemary
parmesan cheese
Directions
1. Put a pot of water on the stove to boil for your pasta. Make sure you salt your water liberally! Then, place breadcrumbs in one bowl and the beaten egg in another bowl. Dip each chicken piece in the egg and then into the breadcrumbs until each piece of chicken is lightly coated in breadcrumbs.
2. Place your chicken in a medium-high skillet with 1 Tbsp. butter. Cook until golden brown on one side then flip until chicken is golden brown on the other side.
3. While chicken is cooking, cook your pasta 1 minute shy of the cooking directions (that advice I got from Mario Batali while watching The Chew) to ensure it is al dente. I prefer Ronzoni because it’s less calories and has more nutrients, but feel free to use your favorite.
4. Once chicken is cooked, pour white wine in the skillet with your chicken, juice of 1 lemon, and capers. I also like to put a slice of lemon on top of each chicken, but that’s strictly for presentation. Put skillet on medium-low and add 1 Tbsp. butter. Allow to simmer for a few minutes while you drain your pasta so the wine can cook out.

5. Drain your pasta, add the juice of the other lemon, rosemary, and just a shake or two of parmesan. Mix with tongs (I find this was the easiest to help mix it).
Plate your pasta and chicken and voila! Lemony and delicious light chicken piccata. I promise you it’ll be the best ever!
This looks so good!!!! Just emailed it to myself (hah pinterest is blocked at work) but I must remember to make this!!
Alyssa recently posted…Madewell
Looks delish!
Meg O. recently posted…Subscription Box Share: May Glossybox & Ipsy
That looks so good! I cook everything with lemon so I will have to try this!
This sounds great, thanks girl!
xx
Kelly
Sparkles and Shoes
Kelly recently posted…Hpnotiq’s Bling It On Shoe Contest
This looks ridiculously good. Thanks for sharing!
Yum yum!!! This looks delish! And way to go you for just pulling it together all random and crap! lol. I LOVE that you use lemon and lime. I’m really feelin’ it lately now that I’ve been cooking. Matt doesn’t use much citrus, but like I’ve made lemon chicken (Pinterest) and lime cilantro chicken (Pinterst)… totally amazing.
Sarah @ Scissors and a Whisk recently posted…Happy, happy, happy
I put lime on EVERYTHING too!! it just makes it taste better hahah and I am so cooking this tonight!! wish me luck because I am NOT a cook!! 🙂
Kathrin recently posted…30×30 Final Week
Man, this looks awesome!
Carly
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Carly recently posted…Travel Essentials
This looks delicious, pinning it to make very soon!
Yummmmm! I love how pretty your plates always look. Such a good presenter 😉
Amber recently posted…The Best Spaghetti Sauce EVER! {Recipe}
I made this yesterday! The kids are it up! 🙂 thanks for sharing!
Michelle Thomas recently posted…Top Ten Tuesday: Ten things only a 3 year old can get away with
Good article! We will be linking to this great
content on our website. Keep up the great writing.
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