Craving an Italian favorite? You'll love this version of Lemon Chicken Piccata that manages to deliver the traditional piccata flavor of creaminess, tartness, and the right amount of salt! This homemade recipe makes it possible to count your carbs by keeping the flour-dredged chicken light enough to stay low in carbs. If you want to soak up the creamy sauce serve with zucchini noodles or brown rice.
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Slice each chicken breasts in half lengthwise so you get two thin chicken slices from each breast.
If necessary, use a mallet or other heavy object to flatten the chicken breasts until they’re about ½ inch (1.25 cm) thick.
Dredge the chicken breasts slices in just a little bit of flour seasoned with salt and pepper. You don’t want a heavy coat, just a very light dusting.
Heat a large saute pan over medium-high heat and add oil. When the oil is shimmering, add the chicken breast slices to the pan. Cook for 3-4 minutes per side until browned and cooked through. Remove the chicken slices from the pan and set aside.
Heat a large saute pan over medium-high heat. When the oil is shimmering, add the chicken breast slices to the pan. Cook for 3 -4 minutes until browned. Turn the chicken slices over and brown on the other side. Remove the chicken slices from the pan and set aside.
Add the wine to the sauté pan, stirring and scraping up the browned bits on the bottom of the pan.
Add the lemon juice and chicken stock. Increase the heat to high and boil until the sauce thickens, about 3 minutes.
Reduce the heat to medium and add the butter. Stir in the capers and parsley, then add the chicken back to the pan to rewarm. Taste the sauce and adjust the seasoning.
Try using a dry white wine to if tart lemon juice isn't to your liking. For a richer sauce, whisk in a bit of heavy whipping cream at the end.
No wine? No problem. Just sub for chicken broth, but rinse the capers first to reduce salt.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Serving Size 4 servings (1/2 chicken breast)
Servings 12
- Amount Per Serving
- Calories 269
- % Daily Value *
- Total Fat 156g240%
- Saturated Fat 66g330%
- Cholesterol 726mg242%
- Sodium 4595mg192%
- Potassium 2597mg75%
- Total Carbohydrate 34g12%
- Dietary Fiber 06g24%
- Sugars 04g
- Protein 203g406%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Slice each chicken breasts in half lengthwise so you get two thin chicken slices from each breast.
If necessary, use a mallet or other heavy object to flatten the chicken breasts until they’re about ½ inch (1.25 cm) thick.
Dredge the chicken breasts slices in just a little bit of flour seasoned with salt and pepper. You don’t want a heavy coat, just a very light dusting.
Heat a large saute pan over medium-high heat and add oil. When the oil is shimmering, add the chicken breast slices to the pan. Cook for 3-4 minutes per side until browned and cooked through. Remove the chicken slices from the pan and set aside.
Heat a large saute pan over medium-high heat. When the oil is shimmering, add the chicken breast slices to the pan. Cook for 3 -4 minutes until browned. Turn the chicken slices over and brown on the other side. Remove the chicken slices from the pan and set aside.
Add the wine to the sauté pan, stirring and scraping up the browned bits on the bottom of the pan.
Add the lemon juice and chicken stock. Increase the heat to high and boil until the sauce thickens, about 3 minutes.
Reduce the heat to medium and add the butter. Stir in the capers and parsley, then add the chicken back to the pan to rewarm. Taste the sauce and adjust the seasoning.
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