Recipe Swap ~ Lemon Chicken Piccatta

I could eat chicken dishes every day, as I try to stay away from red meat for the most part. And one of my all time favorites is lemon chicken. So when I found this recipe on Pinterest I knew it would be one of my new menu staples. I modified the recipe a little to my liking, and to cut down on excess sodium and fat. I also removed the capers, so if you like those feel free to incorporate them back into your version.

Ingredients

3-4 boneless chicken breasts
1/4 cup of flour
2 tbsp. of extra virgin olive oil
1 cup of reduced sodium chicken broth
2 whole lemons
3/4 cup of fat free half and half
Chopped parsley, for garnish
1 lb. of organic pasta

Directions

Heat olive oil in a large pan over medium heat
Rinse chicken breasts with water, and toss in flour
Place chicken in the pan, and cook about 3 minutes on each side or they are cooked all the way through and there is no more pink.
Remove chicken from pan, and place on a dish off to the side.
Turn the burner to medium-low, and add chicken broth, lemon juices, and the half and half to the pan. Bring the sauce to a boil, and then return to medium-low heat.
Boil a large pot of water, and cook the pasta while the sauce is cooking.
Once pasta is cooked, and drained add the sauce to the pasta and combine in the large pot.
Serve the pasta onto a plate, and add chicken on top and garnish with lemon wheels and chopped parsley.

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