Chicken Piccata with Horta (Greek Greens) 4 SP Weight Watchers

Piccata in Italian means sliced and sauteed.Topped with a reduced sauce of lemon, stock and/or wine and finished with a little butter. I used a little cornstarch slurry to thicken the sauce and lighten up the dish.

It’s quick and easy once you’ve made it a few times. The first time might take a little longer as you get used to the preparation. In a nutshell, butterfly or slice the chicken horizontally, then cut in half. Lightly pound the chicken to about 1/4″ – 3/8″ (6.5mm – 10mm) thickness. Dredge in flour seasoned with salt, pepper and Parmesan cheese. Saute in little oil and/or butter.

Put the cooked chicken in aluminum foil in a warm 225F (110C) to keep warm while you prepare the sauce. Leave all the brown bits from the chicken saute in the pan. Now add your stock and/or wine, capers, lemon and reduce by half. Finish and thicken the sauce with a little butter and/or the cornstarch slurry.

The Horta Vrasta is just boiled greens. I have Amaranth (Vlita) planted in my garden. It grows wild in Greece and in my garden in California. You can use any greens of your choice (Spinach, Chard, Beet greens, etc). It’s a healthy, tasty and easy side dish. Add a sprinkle of salt and drizzle some olive oil, lemon juice or even a little balsamic vinegar (flavored ones are great here), salt to taste and Voila! 🙂

 

Serves 4

Ingredients

16 oz       Uncooked boneless skinless chicken breast(s)

1/2 C        Flour (barely an 1/8 C will stick to the chicken if you’re counting points)

1/3 C        Grated Parmesan cheese

1/4 tsp     Pepper

1/8 tsp     Salt

1 Tbsp     Grapeseed oil or oil of your choice (might need to add more as you saute the                         chicken. You can use a combination of butter and oil. Use just enough to brown.

Sauce

1/2 C        Chicken stock

1/3 C        White wine

1/4 C        Capers – Drained

1/4 C        Fresh squeezed lemon juice

2 Tbs        Cornstarch mixed in a few Tbs water for a slurry

1/4 C        Parsley

1 Pad       Butter is optional to finish off the sauce

Preparation

1. Mix the flour, parm, salt and pepper on a plate.
2. Butterfly chicken breast or slice along it’s length. Pound lightly between plastic to 1/4′ – 3/8″ thickness. Season chicken with salt and pepper.
3. Dredge chicken in flour mixture and shake off excess flour.
4. Heat a large skillet over Medium High and add oil and or butter.
5. Saute the chicken a few minutes on each side, flip when browned. Place cooked chicken pieces in foil and place in a warm oven while you make the sauce. Leave all the brown bits in the pan to flavor the sauce.

Sauce

1. Add the lemon juice, stock, capers and wine to the pan.
2. Bring to boil over medium high heat and scrape all the brown bits from the pan into the sauce.
3. Reduce by half and add the slurry and/or butter to thicken and finish the sauce.
4. Add a little parsley (save some to sprinkle on top when you plate it. and whisk it vigorously to incorporate all the yumminess.