We love Chicken Piccata, but the rich, buttery sauce that is normally served with it doesn’t help when it comes to weight control. Amy Ramsey, at The Fit Soul has come up with a slimmed down version that’s heavy on flavor.
I will definitely make this dish again. The chicken was moist and flavorful without being heavy. Both the mushrooms and the asparagus had a crisp texture from being cooked over high heat.
THIS RECIPE IS A KEEPER!
|I added 2 T of olive oil over medium-high heat and added the chicken breasts.|
|While the chicken is cooking, clean and chop 1 bunch of asparagus into 1 inch pieces.|
|Cook the chicken on both sides until nicely browned and no longer pink in the center.
Set aside and cover with foil
|Add garlic to the skillet and cook for 1 minute. I love grilled lemons, so I browned
a sliced lemon to add to my dish.
|While the garlic cooks, drain and rinse 3 T of capers. Amy said you can substitute 3 T of
finely chopped olives if you prefer.
| Remove from heat. Add 1 T olive oil, capers, lemon juice. Cut 1 T butter into chunks.
Whisk the chunks until they have melted and the sauce is slightly thickened. I accidentally
added my garlic at this stage. It belongs in the veggies below. Oh well.