Description
This delicious Chicken Piccata features butterflied chicken breasts, a zesty lemon sauce, and capers.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (butterflied and pounded to 1/2 inch thick)
- 1/2 cup flour (whole wheat or almond flour)
- 6 tablespoons butter (or extra virgin olive oil)
- 2 tablespoons extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup chicken stock
- 1 1/2 tablespoons capers (rinsed and chopped)
- 2 garlic cloves (minced)
- Salt and pepper (to taste)
Instructions
- Spread flour in a shallow dish. Lightly season the chicken with salt and pepper if desired. Coat each piece in flour, shaking off excess.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Sear chicken in batches for about 2 ½ minutes on the first side; flip and cook for an additional minute. Transfer cooked chicken to a plate.
- In the same skillet, add lemon juice, chicken stock, capers, and garlic; bring to a boil. Reduce heat to low, return chicken to the pan, and simmer for 2 to 5 minutes until heated through.
- Serve hot by spooning sauce over chicken and garnishing with lemon slices and parsley if desired.
Notes
- This dish is best served immediately for optimal flavor.
- Garnish with fresh parsley for added color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg