I have always had a little bit of a love, hate relationship with Chicken Piccata. I think it’s the capers. As a kid, I was on the “hate” side of our relationship, which was rare for me since I was the type of kid who would fight my Dad for the last sardine and almost cry when I had to order off the kids menu. Honestly, I would fight for the last sardine. That’s weird.
Then as I got a little older I began to love chicken piccata the lemons, capers, and buttery sauce. Delicious. Until I started working at a restaurant that served chicken piccata and endlessly had to try to explain to people what capers were. This is a challenge for a fifteen year old. “Umm, green, salty pea type things” was my answer most of the time I think, and usually didn’t satisfy the customer.
But now, I am back on the bandwagon. I love the flavors of Chicken Piccata and surprisingly it wasn’t too hard to lighten up. If you use a little less butter and oil you can get almost the same flavors without all the fat and calories. I didn’t use white wine in my Chicken Piccata, but you could easily substitute 1/2 cup of white wine for 1/2 cup of the chicken broth. It makes a perfect, quick meal.
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