Chicken Piccata is one of my most favorite dinners. I used to order it at restaurants every time we went out! But the breading and buttery sauce just doesn’t fit into my healthy lifestyle. So I decided to give this recipe a try!
4 oz boneless, skinless chicken breast, butterflied. I used 4 thinly sliced chicken breasts.
1/4 cup white wine
1/4 cup fresh lemon juice
2 tsp olive oil
1 tsp capers
12 asparagus spears
Mrs Dash Italian Seasoning to taste
Salt and pepper to taste
Season chicken breasts with Mrs. Dash. Heat nonstick skillet over medium heat and add olive oil. Cook chicken breast for about 2 to 3 minutes on each side, until golden brown.
Add white wine, lemon juice, and capers and simmer until chicken is cooked through. Season with salt and pepper to taste and serve with asparagus spears.
To prepare Asparagus heat the oven to 350 degrees, wash and rinse the asparagus and then drizzle 1 tbsp olive oil over spears on a flat baking sheet. Sprinkle with sea salt and bake until crispy (about 15 minutes).
Calories: 385, Protein: 44g, Carbs: 15g, Fiber: 3g, Fat Total 14 g.