Chicken Piccata Over Zucchini Noodles

A lighter twist on the classic lemony chicken, this healthy chicken piccata recipe is full of zesty flavor and served over figure-friendly zucchini noodles.

Chicken Piccata Over Zucchini Noodles

5 medium zucchini trimmed (about 2 pounds)
1/2 cup flour use gluten free flour, if needed
1 lb. thinly sliced chicken breast about 4
salt and pepper
1 tablespoon + 1 teaspoon extra virgin olive oil divided
1 tablespoon butter
1/4 cup shallots diced
2 garlic cloves finely minced or crushed with a garlic press
1/2 cup Sequoia Grove Chardonnay or other white wine
1 1/2 cups low-sodium chicken broth
1 teaspoon cornstarch combined with 1 tablespoon water optional to thicken sauce
1 large lemon sliced (leave about 1/4 of the lemon unsliced, for juice)
1/4 cup jarred capers drained
Optional garnish: lemon slices 3 tbsp. roughly chopped parsley

Using a spiral vegetable slicer or a vegetable peeler, spiralize or cut zucchini lengthwise into long, thin strands or strips. If slicing, stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini “noodles” in a colander and toss with salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
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