Light Chicken Piccata

I LOVE Chicken Piccata, but when you have this at a restaurant, it is typically swimming in a heavy, buttery sauce. This recipe lessens the butter and the wine, and adds chicken broth. When you put that with lemon juice and capers it results in a DELISH dish that's under 250 calories. Booya!!
(serves 4)

4 T. flour, divided
2 T. freshly* grated Parmesan cheese
2 t. EVOO
1/4 t. freshly* ground pepper
1 T. shallots, minced
1 lb. boneless, skinless chicken breast cutlets
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1 T. Kerrygold* butter
3 T. freshly squeezed lemon juice
3 T. capers
2 T. flat-leaf* parsley, chopped
1 t. tarragon, chopped

Whisk 2 T. flour and 1 cup broth in a small bowl until smooth. Place remaining 2 T. flour and the Parmesan in a shallow dish. Sprinkle the chicken with the pepper, and dredge both sides in the flour. Shake to remove excess. Heat the oil in a large non-stick* skillet over med. heat. Add the chicken and cook until golden brown and no longer pink in the middle (2-5 mins. per side.) Transfer to a plate and cover to keep warm. Reduce the heat to med. low and add the shallots and white wine, and cook, stirring occasionally, until reduced by half (this should take 1-2 mins.). Stir in the reserved broth-flour mixture and the lemon juice. Bring to a simmer and cook, stirring, until the sauce is thickened (about 5 mins.). Stir in the tarragon, parsley, butter, and capers. Pour the sauce over the chicken, and serve with a light salad or pasta. Enjoy!!

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Love,

MM