Description
This easy Chicken Piccata recipe is a quick, delicious, and gluten-free option for a delightful main course meal. Juicy chicken cutlets are cooked to perfection in a tangy, buttery lemon caper sauce that pairs excellently with fresh parsley garnish.
Ingredients
Units
Scale
Chicken
- 1 lb. boneless skinless chicken breast
- 2 tsp. salt
- Fresh cracked pepper
- 1/4 cup Bob’s Red Mill 1:1 Gluten-Free Flour (37g) (or all-purpose flour)
Cooking and Sauce
- 2 Tbsp. olive oil
- 2 Tbsp. butter (split)
- 2 cloves garlic (minced)
- 1 large lemon (halved)
- 1/4 cup low-sodium chicken broth
- 2 Tbsp. capers (drained)
- Fresh parsley for garnish
Instructions
- Prepare the chicken: Using a knife, butterfly the chicken breast on a cutting board and cut it in half to create 4 chicken cutlets. Cover with seran wrap and pound the chicken with a meat tenderizer until approximately ½ inch thick and even in size. Season both sides with salt and pepper.
- Coat the chicken: Lay the flour on a plate or shallow bowl and dip the chicken cutlets into the flour, evenly coating all sides. There will be some excess flour, accounted for in the nutrition facts.
- Prepare the lemon: Cut the lemon in half. Juice one half (approximately 3 Tbsp.) and slice the other half into thin slices.
- Cook the chicken: Add 2 Tbsp. of olive oil to a large sauté pan and heat over medium heat. Place the flour-coated chicken into the hot oil and cook each side for about 3-4 minutes until cooked through and no longer pink. Remove and set aside on a plate.
- Make the sauce base: Lower the heat to medium-low. Add 1 Tbsp. of butter and the minced garlic to the pan. Stir and sauté until the garlic is fragrant. Then, add the lemon juice and lemon slices, stirring until the lemon slices are golden brown. Scrape any browned bits from the pan and cook for 2-5 minutes.
- Create the piccata sauce: Add the chicken broth, capers, and 1 Tbsp. of butter to the pan. Stir to melt the butter and combine the sauce. Return the chicken cutlets to the pan, spoon the sauce over them, and cook until they are reheated and soak in the flavors.
- Serve and garnish: Serve the chicken hot with fresh chopped parsley for garnish.
Notes
- All nutritional information is an estimate and will vary with substitutions.
- To lower the fat content, omit the butter in the sauce at the end or use cooking spray instead of olive oil to cook the chicken.
- If gluten is not a concern, all-purpose flour can be used at a 1:1 ratio.
- For time-saving options, use frozen minced garlic and precut chicken tenderloins.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 1g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg
