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
4 Thin chicken cutlets
1/2 cup whole wheat Italian breadcrumbs
1 egg, beaten
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
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!