There’s a classic Italian dish called Chicken Piccata which combines a shallow fried breaded chicken escalope with a sauce made from butter, caper, white wine, lemon and parsley. You can find loads of versions in books and on-line but this is my lower calorie striped back one . The calorie count does depend on the size of the chicken breast but it should be less than 200 calories per person.
- 2 chicken breasts, gently flattened between two pieces of cling film
- Lemon, zested and juiced
- 2 tbs capers
- 1 tsp rape seed oil
- Flat leaf parsley, rough chopped
- 5g unsalted butter
- Salt & black pepper
What to do
- Warm the oil and butter in a large flying pan.
- Season the chick breasts and saute in the pan for 5 minutes on each side.
- Keep the chicken warm on a plate while you make the sauce.
- Put the capers into the pan and warm through then the zest and juice of the lemon cooking it until it slightly thickens and finish it off with most of the parsley.
- Serve the chicken with the sauce spooned over it and a final sprinkle of pepper and parsley.