Skinny Chicken Piccata

This “Skinny” Chicken Piccata is easy enough to make on a busy weeknight but also fancy enough to make when you have company over!


Serves 8


  • 8 ( 4 oz. ) boneless, skinless chicken breast halves
  • 1/2 c. egg beaters
  • 2 T. + 1/4 c. chicken broth, divided
  • 5 T. lemon juice, divided
  • 3 garlic cloves, minced
  • 1/8 tsp. Tobasco sauce
  • 1/2 c. flour
  • 1/2 c. grated Parmesan cheese
  • 1 T. dried parsley
  • 1/2 tsp. salt
  • 1 T. olive oil
  • 2 T. light butter


  • Flatten chicken to 1/4″. In a dish, combine egg beaters, 2 T. chicken broth, 2 T. lemon juice, garlic and Tobasco.
  • In another dish combine flour, Parmesan, parsley and salt.
  • Dredge chicken in flour mixture, then in egg mixture, then again in flour mixture.
    In a large nonstick skillet coated with cooking spray, heat 1-1/2 tsp. oil. Cook half of the chicken until browned and cooked through. Repeat with remaining oil and chicken. Remove chicken from pan and keep warm.
  • In same pan, melt butter. Add remaining broth and lemon juice. Drizzle over chicken.

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