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8 September, 2017

Lemon Chicken Piccata

Lemon Chicken Piccata
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This is a simple recipe. If you’re not big on capers, just leave them out. I do that every now and then. This recipe works well with rice or noodles, but I didn’t add to lower carbs. I added some parmesan cheese, but I love that stuff đŸ™‚

For a side dish, I served with sauteed squash.

AuthorWebbyCategory, , DifficultyBeginner

Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins

 3 Chicken Breast - Large sized, boneless, skinless
 ½ cup Flour - All Purpose
 1 Garlic - clove, minced
 1 cup Chicken Stock - low sodium
 ½ Lemon - sliced thin
 ¼ cup Lemon Juice - fresh
 2 tbsp Capers - drained and rinsed
 3 tbsp Butter - unsalted
 2 tbsp Parsley - Italian (flat lea), minced

1

The first step is to cut up the chicken. Remember, slightly frozen makes it easier.

Afterwards, dry then coat in flour. In of the things I learned from Julia Roberts is wet meat doesn't brown.

2

Add garlic to warm for about 20 to 30 seconds.

Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet.

Stir in the lemon slices and bring the mixture to a boil. Let cook, 8 minutes.

Add the lemon juice and capers simmer for another 5 minutes.

Add the butter into the sauce. Simmer another 2 or so minutes till sauce thickens.

3

Add Parsley and serve.

Would be great on rice or pasta, but I ate it without to cut carbs.

Ingredients

 3 Chicken Breast - Large sized, boneless, skinless
 ½ cup Flour - All Purpose
 1 Garlic - clove, minced
 1 cup Chicken Stock - low sodium
 ½ Lemon - sliced thin
 ¼ cup Lemon Juice - fresh
 2 tbsp Capers - drained and rinsed
 3 tbsp Butter - unsalted
 2 tbsp Parsley - Italian (flat lea), minced

Directions

1

The first step is to cut up the chicken. Remember, slightly frozen makes it easier.

Afterwards, dry then coat in flour. In of the things I learned from Julia Roberts is wet meat doesn't brown.

2

Add garlic to warm for about 20 to 30 seconds.

Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet.

Stir in the lemon slices and bring the mixture to a boil. Let cook, 8 minutes.

Add the lemon juice and capers simmer for another 5 minutes.

Add the butter into the sauce. Simmer another 2 or so minutes till sauce thickens.

3

Add Parsley and serve.

Would be great on rice or pasta, but I ate it without to cut carbs.

Lemon Chicken Piccata

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