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!

The Best Ever Light Chicken Piccata via The Vintage Modern Wife. This recipe is easy and just requires basic pantry and fridge staples! Totally making this for dinner tonight!

 

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.

The Best Ever Light Chicken Piccata via The Vintage Modern Wife. This recipe is easy and just requires basic pantry and fridge staples! Totally making this for dinner tonight!
Your chicken should be browned like this, and once you add the wine, lemon juice, capers, and butter, your sauce should look like a slightly creamy broth.

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!

Let me know if you try this and how you like it! Mathew and I ate it up like nobody’s business and I hope you will too!

Disclosure: This post may contain affiliate links and/or product(s) sent from companies or their PR team for editorial consideration. For more information, please view my disclosure policy.