Lite Lemon Chicken Piccata
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| Serves | 4 |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Total time | 45 minutes |
| Dietary | Gluten-free |
| Meal type | Main Dish |
With only 255 calories per serving, this Lite Lemon Chicken Piccata is a must recipe for any kitchen. Bursting with lemony flavor, you won't miss the extra calories!
Ingredients
- 1 tablespoon Butter
- 1 tablespoon Olive Oil (extra virgin)
- 4 thin slices Chicken Breasts (boneless, skinless)
- 1 cup Chicken Stock (organic)
- 2 tablespoons Capers (organic)
- 2 tablespoons Heavy Cream
- 1 bunch Baby Bok Choy (organic)
- 2 Medium Lemons (organic)
- 2 tablespoons Fresh Thyme (organic)
- Salt & Pepper
Note
Preheat oven to 350 degrees.
Directions
| Step 1 | |
| In a medium size oven-proof skillet add butter and olive oil. Heat over medium high heat. | |
| Step 2 | |
| Add thin chicken breasts to skillet. Salt & pepper each breast. Cook five minutes per side and remove to a plate covered with a paper towel. Set aside. | |
| Step 3 | |
| Keep pan drippings and add 1 cup chicken broth. | |
| Step 4 | |
| Add the juice of 1 lemon. | |
| Step 5 | |
| Add capers and stir. Reduce heat to low. | |
| Step 6 | |
| Add cream and stir. | |
| Step 7 | |
| Add baby Bok Choy into broth and spread evenly in skillet. | |
| Step 8 | |
| Replace chicken on top of Bok Choy. Add slices of lemons to the pan, tucking them around the chicken breasts. | |
| Step 9 | |
| Cook on stove for 5 more minutes. | |
| Step 10 | |
| Place skillet in a 350 degree oven for 25 minutes. (Place broiler on for last few minutes if chicken needs browning more.) | |
| Step 11 | |
| Remove from oven. Place a pile of Bok Choy on each plate with chicken and a lemon slice. Add a bit of broth to top the chicken. | |
| Step 12 | |
| Serve over rice, pasta, or zucchini pasta if desired. | |
