We don’t consume much meat or poultry any more, but when I do, I live by the mantra “a little goes a long way”. So this recipe for Chicken Piccata from Whole Foods Market was light on the chicken and the serving sizes were much smaller.

The chicken meat was pounded with a rolling pin between 2 pieces of wax paper until they were about 1/4 thick. This allows for quick a sauté and, in my opinion, makes smaller serving sizes completely reasonable. I also threw in an equivalent amount of white wine in place of the chicken broth which I thought didn’t harm the taste at all.

Whole Foods Market Chicken Piccata

Ingredients

• 4 skinless, boneless chicken cutlets (about 1 1/4 lbs)
• 1 lemon, zested and juiced
• 1/2 cup all-purpose flour
• 1/2 tsp fine sea salt
• 1/2 tsp ground black pepper
• 2 TBSP olive oil
• 1/3 cup drained capers
• 1/2 cup dry white wine
• 3/4 cup low-sodium chicken broth
• 2 TBSP chopped fresh parsley

Method

1. Place chicken cutlets between 2 sheets (parchment or waxed paper preferred over plastic wrap). With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness.
2. In a shallow bowl or pie plate, combine flour, lemon zest, salt and pepper. Dip chicken in flour, coat all sides and shake off excess.
3. Preheat a large skillet over medium-high heat.
4. Carefully place chicken in hot oil and cook until browned and cooked through – about 3 minutes per side. Transfer chicken to a clean place and cover to keep warm.
5. Add capers to pan and cook for 1 minute until browned on edges and slightly plumped. Add wine and chicken broth and bring to a brisk simmer, stirring with a wooden spoon to scrape up browned bits from the bottom of the pan.
6. Cook until liquid is reduced by half, 3 to 4 minutes.
7. Remove pan from heat and stir in parley and 2 TBSP of the lemon juice. Taste and adjust seasonings with salt, pepper and lemon juice.
8. Divide chicken among plates , top with capers and drizzle with sauce.