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 is one of my favorite chicken dinner recipes. I chose to serve it over zucchini noodles to keep things light and low carb, but feel free to cook up a pot of pasta- either way the chicken is delicious. The wine was pretty great too!
Don’t be overwhelmed by the instructions. There are multiple steps, but this recipe moves really quickly and you can have dinner on the table in under 30 minutes, if you read through the recipe and have all of your ingredients ready to go.
You know the famous Julia Child quote, “I enjoy cooking with wine, sometimes I even put it in the food…”, well I took full advantage of cooking with wine. You’ll need a 1/2 cup of white wine for the lemon sauce, feel free to pour a glass for yourself too.
I used Sequoia Grove Chardonnay and it did not disappoint. Light yellow in color with delicate fruity taste of pear, lychee, citrus zest and lightly toasted almonds. The taste of this Chardonnay is initially filled with light custard flavors followed by citrus zest and finishing with a slight nutty flavor. Yes, please!
Sequoia Grove is a family-owned winery located in the heart of Napa Valley’s Rutherford, renowned for producing some of the finest wines in the world. Their consistent philosophy of making wines with varietal character that are reflective of the land helped establish Sequoia Grove as one of the premier Cabernet Sauvignon producers in Napa Valley.
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.
- Meanwhile, add ½ cup flour to a shallow bowl and season the chicken on both sides with salt and pepper.
- Dredge the cutlets in flour shaking off any excess as you go. Transfer to a plate.
- In a large 12-inch skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-low heat. Add the chicken and brown on both sides, about 3 minutes per side. Transfer the chicken to a plate and cover with foil to keep warm.
- While the chicken is cooking, prep the rest of your ingredients. Dice shallots, mince or crush garlic, open white wine, rinse capers, chop parsley and slice lemons.
- To make the pan sauce, reduce the heat to low. Add 1 teaspoon of oil to the pan. Saute shallots until soft, about 1 minute and add garlic and cook until fragrant, about 30 seconds.
- Add the wine and bring to a boil, scraping up any brown bits stuck to the bottom of the pan. Reduce the liquid by half.
- Add the chicken broth and bring to a boil. To thicken the sauce, add cornstarch/water mixture, whisking constantly, until the sauce is slightly thickened.
- Reduce the heat to a simmer and add lemon slices and stir in butter.
- Add the juice of 1/4 lemon and sprinkle with capers.
- Return the chicken and any accumulated juices to the pan.
- Taste the dish; season with extra lemon juice, salt and pepper if desired.
- To serve, transfer the chicken to a serving platter and spoon the sauce over the top.
- Garnish with lemon slices and fresh parsley.
- Use the same pan to heat zucchini (or alternatively heat zucchini in a separate skillet while you are making pan sauce), stir constantly for about 5 minutes and of desired softness. Serve chicken over zucchini noodles and with a glass of Chardonnay!
Love Chicken Piccata, check out my other favorite easy chicken dinners!
Something to think about….
Have you ever made chicken piccata? It’s so easy and so tasty!
Have you tried Sequoia Grove Chardonnay or any other Sequoia Grove wine varieties? Seriously a must try!
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This post was sponsored on behalf of Sequoia Grove via One2One Network. All opinions stated are my own.