Recipe club

This is a lighter version of chicken picata but don't think you have to cut flavor to save on a few calories. Perfecto!

Light Chicken Picata

1 lb chicken scaloppini (about 4 oz each)
Salt and pepper
1 Tablespoon + 1 teas flour divided
3 teas extra virgin olive oil
2 garlic cloves, finely chopped
1/2 cup low sodium chicken broth
Finely grated zest and juice of one lemon, zest reserved for garnish ( 2 Tablespoons juice)
1 Tablespoon white wine vinegar
2 Tablespoons chopped fresh parsley
1 Tablespoon capers, drained and rinsed
1 Tablespoon unsalted butter
Baby arugala and fresh parsley for garnish.

Season chicken with salt and pepper to taste and sprinkle with 1 Tablespoon flour. Heat 2 teaspoons oil in a large non stick skillet over medium heat til very hot; cook the cutlets til opaque throughout, 1 - 2 min per side. Transfer cutlets to plate and reserve skillet. Add the remaining teaspoon oil and garlic to skillet over medium heat. Cook until fragrant about 1 minute. Wisk together broth, lemon juice and 1 teaspoon flour, add to pan. Simmer sauce until reduced and thickened, 2 - 3 min. Stir in vinegar, parsley and capers. Stir in butter until sauce is shiny and slightly thickened. Serve chicken with sauce. Toss arugala with freshly grated lemon zest with light drizzle of olive oil; season to taste with salt and pepper. Scatter over chicken. Serve with whole wheat pasta or roasted potatoes if desired. ENJOY!