Lemon Chicken Piccata

Enjoy this tasty Italian entre over whole wheat or veggie noodles for a healthy dinner. Pair this with a green salad or garlic bread to round out your meal. 

Prep Time: 10 minutes 
Cook Time: 15 minutes
Total Time: 25 minutes 

INGREDIENTS 
4 boneless skinless chicken breasts, pounded to ¾”-1”thickness
½ tsp. salt
½ tsp. pepper
¼ tsp. thyme
1 T. fresh basil chopped or 1 tsp dried basil
½ c. flour
2 T. butter
2 T. olive oil
1 small white onion thinly sliced
3 cloves garlic, minced
½ c. chicken broth
½ c. apple cider vinegar or dry white wine
2 lemons, juiced
¾ c. coconut milk
¼ c. capers, drained
1 lb. thin whole wheat or veggie pasta

INSTRUCTIONS

1. Heat butter and oil in a skillet over Medium heat. Season flour with salt, pepper, basil and thyme. Dredge chicken in flour.
2. Place chicken in skillet. Cook to golden brown (about four minutes per side or until completely cooked through). Remove and set aside, keeping warm.
3. Drop pasta in boiling water and cook per package direction.
4. Reduce skillet heat to low medium. Add onion and garlic stir and sauté for one minute. Add stock, vinegar, lemon juice, milk and capers. Whisk to combine and bring to slow low boil. Taste sauce and add salt and pepper to taste. Simmer three minutes.
5. Drain pasta. Slice chicken into strips and place over cooked pasta. Pour sauce over top garnish with basil if desired.

NUTRITIONAL INFORMATION
Calories 803, Carbs 54g, Fiber 4.2g, Fat 32g, Pro 71g

About
This recipe was provided by the Columbus Community Hospital Diabetes and Health Education Department, which provides a variety of programs to help educate and support community members with diabetes, or those who are at risk of developing diabetes.

Their services include group classes and individual appointments for inpatient and outpatient diabetes education.

For more information on our Diabetes and Health Education Department, click here.