Chicken Piccata

It's amazing what I get done when I'm avoiding unpacking!  Another tasty recipe I decided to make was  Chicken Piccata.  This recipe calls for chicken thighs, instead of traditional chicken breast...I used chicken breasts though.  I chose this recipe because it's around 170 calories/serving and 16.6grams of protein, a slightly less bad for you version than others - fabulous!  

What you'll need

4 chicken thighs, skinned (or breasts)

As much as I hate touching raw chicken, this was pretty worth it

1 tablespoon all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

1 large egg white, lightly beaten

1 teaspoon water

1/2 cup Italian-seasoned breadcrumbs

2 teaspoons olive oil

1/2 cup fat-free, less-sodium chicken broth

1/2 cup white wine

2 tablespoons fresh lemon juice

2 cloves minced garlic

2 tablespoons chopped fresh parsley 

1 teaspoon capers, drained

Grated lemon rind (optional)

1. Put chicken in a heavy-duty zip-top plastic bag (I used chicken breasts and probably should have cut them in 1/2, but I didn't...that's ok though, still turned out tasty).  Add flour, salt and pepper.  Seal bag and shake it like a Polaroid picture. 

1. Combine egg white and water in a shallow dish.  Take your chicken, dip it in the egg mixture and dredge in breadcrumbs.  

1. Heat olive oil in a large nonstick skillet over medium-high heat.  Add chicken, cooking 3-4minutes on each side or until browned.

1. Add broth (carefully), wine, lemon juice and garlic to pan; bring it to a boil.  

1. Cover, reduce heat and simmer 8 minutes.

1. Add parsley (I used a flat leaf parsley) and capers.  Simmer, uncovered, 5minutes or until chicken is no longer pink in center.  Sprinkle with lemon rind, if you want.  

Tips & Tricks

• Let the oil heat up before putting your chicken in...and remember, overcrowding is bad.   

• Adding more wine and more garlic makes anything better!