Chicken Picatta


4 thin sliced chicken breasts
Salt and fresh ground pepper
½ cup whole wheat flour
7 tablespoons olive oil
3 medium zucchini
1 shallot, diced
2 cloves garlic, diced 
  ½ cup dry white wine
¾ cup chicken broth
Juice of a lemon
1 teaspoon cornstarch
1 tablespoons capers, drained
2 tablespoons chopped fresh parsley


  • Place flour in a shallow dish or plate. Season the chicken on both sides with salt and pepper. Dredge chicken in flour and shake off excess.
  • Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Place chicken in the skillet and cook for 3 minutes per side until browned. Transfer to a plate and cover with foil. 
  • Turn down heat to medium. Add remaining 2 tablespoon olive oil. Add shallot, garlic and cook until soften about 1 minute. Add the wine, broth and lemon juice, bring to a simmer and cook for 1 minute.
  • In a small bowl, mix cornstarch with 1 tablespoon water. Whisk into pan, bring to a simmer and let thicken. Mix in capers, parsley, zucchini and cook for 2 to 3 more minutes until the zucchini is slightly tender. Taste and adjust seasoning with salt and pepper if needed.
  • Divide the zucchini “pasta” between 4 plates. Place chicken on top of zucchini and pour the sauce over each.