This traditional Chicken Piccata has been given a healthier twist without losing the bright, buttery flavor that makes it so popular. If you love classic Italian dishes but are watching calories or points, this lighter version is an excellent choice.
By reducing the butter and using a lighter alternative, the dish still delivers a rich, buttery taste with considerably less fat and fewer calories. Sliced mushrooms are added to bulk up the meal and contribute savory depth to the sauce.
The velvety piccata sauce combines a splash of white wine, the tang of fresh lemon, and the bite of garlic for a wonderfully balanced finish. Each serving is lower in fat and calories, making this recipe a great option for a low-points Weight Watchers dinner.
If you enjoy Chicken Piccata, be sure to try this version — it’s satisfying, flavorful, and healthier without sacrificing taste.
CHICKEN PICCATA RECIPE
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Ingredients
- 16 oz boneless skinless chicken breasts – (I used two 8oz breasts, butterflied and cut in half)
- 10 fresh mushrooms – (sliced)
- 2 cups fat free chicken broth
- ⅓ cup whole wheat flour
- ½ cup white wine
- ¼ cup fresh lemon juice
- 1 tbsp light butter
- 4 cloves garlic – (minced)
- ¼ cup fresh parsley – (minced)
- 2 tbsp capers – (rinsed)
- 1 tsp paprika
- Salt & pepper to taste
Instructions
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In a small bowl, whisk 2 tablespoons of whole wheat flour with 1 cup of the chicken broth until smooth. Place the remaining flour in a shallow dish. Season the chicken with salt and pepper, then dredge each piece in the flour to coat.
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Spray a large nonstick skillet with non-fat cooking spray and heat over medium.
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Add the chicken and cook until browned and cooked through, about 2 to 3 minutes per side depending on thickness. Transfer the cooked chicken to a plate, cover, and keep warm.
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Add the light butter to the pan and increase heat to medium-high. Add the sliced mushrooms and cook, stirring occasionally, until they release their juices and start to brown, about 3 minutes.
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Stir in the minced garlic and pour in the white wine. Cook until reduced by about half, 1 to 2 minutes. Add the reserved flour-broth mixture, the remaining 1 cup of broth, lemon juice, paprika, and adjust salt and pepper to taste. Bring to a simmer and cook, stirring, until the sauce thickens, about 5 minutes.
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Stir in the chopped parsley and rinsed capers, then return the chicken to the skillet. Let everything simmer gently over low heat for about 5 minutes so the flavors meld. Serve the chicken topped with sauce and a sprinkle of extra parsley if desired.
Notes
Serving size is one quarter of the dish.
Each serving = 3 Points*
*Points value based only on ingredients with an SP Freestyle value.
Nutrition