Before I launch into Tasty Tip Tuesday, let me inspire you with a story that has no relation to food . . .
Yesterday I attended a technology training session at the downtown Seattle Starbuck’s corporate office. My coworker and I cruised through the morning traffic and parked in a lot to take a short bus ride to the building. We hopped on the bus without so much as a nod from the driver and headed off to our training.
Nothing inspiring there, right?
The bus ride back was a different story. The bus driver greeted every person that stepped on the bus with a friendly smile and “How was your day?” When we reached our destination, he waved us off the bus wishing us all a pleasant evening.
Inspiring right? Every person on that bus thanked him for the trip and wished him a nice evening in return. We walked away feeling good about our day, all thanks to the happy attitude of one terrific bus driver.
That’s the end of my story, now on to Tasty Tip Tuesday . . .
When it comes to lightening up classics like this Chicken Picatta recipe, I take lessons from the pros.
Weight Watcher’s Pork Picatta recipe just needed a few tweaks to make it far more calorie friendly than Giada’s Chicken Picatta. Weight Watcher’s did a good job of reducing the olive oil and butter, and still kept that luxurious tasting sauce.
That’s today’s tasty tip – learn from the pros and you’ll save yourself time, calories and fat. Then the next time you want to make over a classic, you’ll know just what to do.
Happy, healthy cooking!
- 3 Tbsp all-purpose flour
- 1 tsp table salt, divided
- 1/2 tsp black pepper, freshly ground, divided (or less to taste)
- 1 pound chicken breasts, halved and pounded until an even thickness
- 2 1/2 tsp olive oil, divided
- 3/4 cup(s) canned chicken broth, reduced-sodium
- 1/4 cup(s) fresh lemon juice
- 2 tsp cornstarch
- 2 tsp salted butter
- 2 tablespoons shallot, finely chopped
- 1 Tbsp capers, drained
- 1/2 tsp minced garlic
- 12 oz asparagus
- Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; sprinkle over both sides of chicken breast and shake to distribute.
- Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add chicken, leaving room in-between pieces and cook until just cooked through and lightly browned, about 1 1/2 minutes per side and remove to a plate covered with foil to keep warm.
- Whisk together broth, lemon juice, cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended. Pour into the same skillet with remaining 1/2 teaspoon oil, shallots and garlic and whisk to combine with pan drippings. Simmer until thickened. Remove skillet from heat; stir in butter until melted. Stir in capers and spoon over pork; cover to keep warm.
- Serve with steamed or roasted asparagus. Weight Watchers served with spinach.
Weight Watchers PointsPlus 5