pour sauce over chicken.Instant Pot Chicken Piccata served with buttered noodles & pan seared zucchini Healthy Chicken Piccata Instant Pot
Serve chicken with a light salad or pasta. Stir in the tarragon, parsley, butter, and capers. Bring to a simmer and cook, stirring until the sauce is thickened (about 5 minutes). Stir in the reserved broth-flour mixture and the lemon juice. 
Reduce the heat to medium-low and add the shallots and white wine, and cook until reduced by half (this should take about 1 to 2 minutes). Transfer to a plate and cover to keep warm. Add the chicken and cook until golden brown or no longer pink in the middle (2-5 minutes per side). Heat the oil in a large skillet over medium heat. Sprinkle the chicken with 1/4 teaspoon pepper and dredge both sides in the flour. Place remaining 2 tablespoons flour and the Parmesan cheese in a shallow dish. Whisk 2 tablespoons flour and 1 cup broth in a small bowl until smooth. 3 tablespoons freshly squeezed lemon juice. 1lb boneless, skinless chicken breast cutlets. Keep reading below for this great recipe… Light Chicken Piccata The result is absolutely delicious and all under 250 calories! Serve this dish with a light arugula salad, or perhaps some whole wheat pasta. Lemon juice and capers added a powerful flavor kick without being overpowering…. The trick was to lessen the butter and the wine, and add chicken broth instead. Many restaurants serve a chicken piccata that is absolutely drowning in a heavy, buttery sauce, and we wanted to find a way to lighten that up a bit. 
The solution: a fantastic chicken piccata! Today we wanted to feature a recipe that’s low in calories but high in flavor.
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