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.


The recipe calls for six chicken cutlets. I prefer chicken thighs (and they were on sale), so I’ve used them.
I removed the extra fat, then placed them between two layers of plastic wrap and pounded them to a
uniform thickness. I added a generous amount of salt and fresh-ground pepper and let them sit at room
temp for thirty minutes.
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

Squeeze 3 T of fresh lemon juice and set aside. Mince 1 clove garlic. I added more. We live in
New Orleans and garlic runs in our blood. 
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 garlic and lemons and set aside. Add 1 cup of low-sodium chicken broth to the skillet. Using a
spatula, scrape up the browned bits in the bottom of the skillet. They are full of flavor.
Heat over high heat until the liquid is reduced to about 1/4 cup.

 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.

Add 2 T olive oil in large skillet over high heat. Add asparagus and 8 oz. sliced mushroom. Cook
for about 4 minutes until just tender. Add garlic, 1 T Italian seasoning and salt and pepper to taste.
Plate chicken. Pour sauce over it and serve veggies on the side.