Classic Italian chicken piccata wouldn't be complete without lemon and pickled flower buds called capers. So this recipe maintains tradition but has a lighter twist on the classic lemony chicken, this healthy chicken piccata recipe is full of zesty flavor and served over figure-friendly zucchini noodles. You can cook the chicken breast whole if desired, or cut the chicken into cubes just make sure it is cooked to internal temp of 165° F.
Chicken Piccata over Zucchini noodles: Serves 4
1 teaspoon olive oil
32 oz boneless skinless chicken breasts
¼ teaspoon salt
½ teaspoon pepper
2 teaspoons finely minced garlic
1 cups chicken broth
1 Tablespoon grated lemon zest
¼ cup capers, drained
9 Tablespoon Half & Half Cream
Chopped Italian (flat-leaf) parsley, if desired
Brush the bottom of a 4-quart Dutch oven with olive oil over medium-high heat. Season chicken with salt and pepper; cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink.
Add garlic; cook 30 to 60 seconds, stirring constantly, until fragrant.
Add chicken broth, lemon juice, and capers; heat to boiling.
Reduce heat to medium; simmer approximately 10 minutes, stirring occasionally, until most of the liquid is reduced.
Stir in 1/2 & 1/2 cream and; cook until heated through.
Toss in Spiralized Zucchini, stir a couple times to coat zucchini then removed from heat.
Stir in grated lemon peel; Divide into 4 equal portions; serve warm.
Garnish with parsley.
(Pictured here with whole lemon slices but the recipe posted didn't)
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