Light Chicken Piccata
From chihuahua 17 years ago
- 25 minutes to make
- Serves 4
A lighter and healthier version that is not dry. The chicken soaks up the juice from the artichokes and capers. Super easy to make. Cooking Light.
Ingredients
- 1 (14-ounce) can quartered artichoke hearts, undrained shopping list
- 1/2 C fat-free, less-sodium chicken broth shopping list
- 1/3 C fresh lemon juice shopping list
- 1/4 C dry white wine shopping list
- 4 (4-ounce) skinless, boneless Chicken Breasts halves shopping list
- cooking spray (I use a splash of Extra light olive oil) shopping list
- 1 C chopped onion shopping list
- 1 garlic clove, minced shopping list
- 3 Tbl. capers shopping list
- 1/4 tsp. black peppers shopping list
- 2 C cooked wild rice shopping list
How to make it
- Drain artichokes in a colander over a bowl, reserving 3 Tbl. liquid; set artichokes aside.
- Combine reserved artichoke liquid, broth, juice, and wine in a shallow dish.
- Add chicken; cover and marinate in refrigerator 30 minutes.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add onion and garlic, saute for 4 minutes or until tender.
- Remove chicken from dish, reserving the marinade.
- Add chicken to pan, saute 1 minute. Add the resrve marinade, and cook for 12 minutes or until the chicken is done.
- Add the artichoke, capers, and pepper to pan; reduce heat, and simmer 5 minutes.
- Serve over rice.
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" It was excellent "