Skinny Skillet Piccata

Skinny Skillet Piccata: A Lighter Twist on a Classic Favorite

Chicken piccata fans know the dish is all about the tangy lemon flavor, salty little capers, and a buttery sauce that’s downright delicious. But let’s be honest - traditional piccata can also be a bit rich...

That buttery, wine-filled sauce might taste amazing, but it isn’t always the best fit when you're looking for something a little lighter on your plate.However, Big Horn has you covered with our Skinny Skillet Piccata! We’ve kept all the zingy, fresh flavors you love, but with a few smart swaps that cut down on extra calories.

Instead of simmering wine and butter for ages, we'll create some culinary "alchemy" with just a splash of white wine, some EVOO, and a dash of vinegar for brightness. Then, we swirl in a single tablespoon of butter at the very end—just enough to make the sauce silky without going overboard.

The result? A fresh, fast, and feel-good dinner that’s fancy enough for guests but simple enough for a weeknight. Serve it over whole-wheat pasta or next to roasted potatoes and a handful of arugula, and you’ve got a dish that tastes indulgent—but won’t weigh you down.

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Ingredients:

(Recipe serves about 4 people)

- 1 pound thin-sliced chicken breast (scaloppini style, about 4 ounces each)

- Kosher salt and freshly ground black pepper, to taste

- 1 tablespoon plus 1 teaspoon all-purpose flour, divided

- 3 teaspoons extra-virgin olive oil (Any of these will do nicely!)

- 2 garlic cloves, finely chopped

- ½ cup low-sodium chicken broth

- Juice of 1 lemon (about 2 tablespoons), plus zest for optional garnish

- 1 teaspoon white wine vinegar

- 2 tablespoons chopped fresh parsley, plus extra for garnish

- 1 tablespoon capers, drained and rinsed

- 1 tablespoon unsalted butter

- Baby arugula, for serving (As we now know, it's healthy! Don't be afraid to load up.)

- Whole-wheat angel hair pasta or roasted potatoes, for serving

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Instructions:

Act 1: Chicken Prep & Cook

Sprinkle both sides of the chicken with salt, pepper, and about 1 tablespoon of flour. This helps the chicken brown nicely and gives your sauce something to cling to later.

Heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Once it’s hot and shimmering, add the chicken and cook for 1 to 2 minutes per side, just until it’s cooked through and no longer pink.

Move the chicken to a plate and set it aside for now—don’t wash the skillet! You’ll use it again in the next step.

Act 2: Prepare to Make the Sauce!

Turn the skillet's heat down to medium. Add the last teaspoon of olive oil and the chopped garlic to the same skillet.

Cook for about 1 minute, just until it smells amazing (but don’t let the garlic burn!).

Act 3: It's "Skinny" Sauce Time

In a small bowl, whisk together the chicken broth, lemon juice, and the remaining 1 teaspoon of flour. Pour that into the skillet and let it bubble away for 2 to 3 minutes, stirring every now and then. The sauce should start to thicken just a bit.

Stir in the white wine vinegar, chopped parsley, and capers. Then, swirl in the butter until the sauce turns shiny and silky.

Act 4: Bring it All Together

Pour the sauce over the cooked chicken.

For a fresh and fancy finish, toss some baby arugula with a drizzle of olive oil and a pinch of salt and pepper. Sprinkle it over the chicken with a bit of lemon zest on top.

Finally, arrange the chicken over your choice of pasta and serve!

Enjoy!