Light Chicken Piccata and Roasted Broccoli

Light Chicken Piccata and Roasted Broccoli

Serves 6


Nutrition Note: This recipe is rich in vitamins C and K, B vitamins and potassium.

¾ cup low-sodium chicken broth, divided
½ cup flour, divided
- kosher salt and coarse ground black pepper, to taste
1 ½ lbs. boneless skinless chicken breasts, pounded to an even ½" thickness
2 ½ tbsp. butter, divided
1 tbsp. Kowalski's Extra Virgin Olive Oil
¼ cup finely chopped shallots
4 cloves garlic, thinly sliced
½ cup dry white wine
2 tbsp. fresh lemon juice
1 ½ tbsp. drained capers
3 tbsp. chopped fresh Italian parsley
- lemon slices, for garnish
- Roasted Broccoli, for serving
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Stir ¼ cup broth into 1 tsp. flour until smooth; set aside. Combine remaining flour, salt and pepper in a shallow dish. Dredge chicken in flour mixture; shake off excess. Melt 1 tbsp. butter and oil in a large skillet over medium-high heat. Sauté chicken in oil until dark golden-brown and cooked through, turning once (about 4 min. per side). Move chicken to a warm platter; keep warm. Add shallots to the pan; sauté 3 min., stirring frequently. Add garlic; sauté 1 min., stirring constantly. Add wine, scraping pan; bring to a boil. Cook, stirring often, until liquid almost evaporates. Add remaining broth to pan; bring to a boil. Cook until reduced by half (about 5 min.). Stir in flour-broth mixture; cook, stirring frequently, 1 min. until slightly thickened. Remove from heat; whisk in remaining butter, juice and capers. Drizzle sauce over chicken; sprinkle with parsley and garnish with lemon. Serve immediately with Roasted Broccoli.