This easy chicken piccata recipe is just 113 calories and has 11.9g of protein!We made this chicken piccata without wine, though you could easily make this recipe for piccata chicken with 1/4 cup wine and 1/4 cup chicken stock should you desire.
Preheat a large skillet over medium-high heat. Slice the chicken breasts in half, butterfly style, so that you have thin cutlets.
Season chicken with salt and pepper. Add the flour to a shallow bowl and dredge chicken in flour shaking off any excess.
Spray the hot skillet with olive oil and add in the chicken. Working in batches, cook for 3 minutes each side until browned, transferring to plate as you work.
Add the lemon juice, stock and capers to the skillet, and bring to boil, scraping up brown bits from the pan.
Return all the chicken to the pan and simmer for 5 minutes until cooked through.
Remove chicken to platter. Add the butter to sauce and whisk vigorously. Pour sauce over chicken and sprinkle with parsley.