Lemon Chicken Piccata
Lemon Chicken Piccata is a budget-friendly take on an Italian classic! Incredibly easy and low carb, this piccata recipe is one you’ll want to make again and again!
Servings Prep Time
4 10minutes
Cook Time
20minutes
Servings Prep Time
4 10minutes
Cook Time
20minutes
Instructions
  1. Slice each chicken breasts in half lengthwise so you get 2 thin chicken slices from each breast.
  2. If the chicken slices are very thick, use a mallet or another heavy object to flatten them slightly – you want them no more than ½ inch (1.25 cm) thick.
  3. Spread the flour out thinly on a dinner plate. Season with salt and pepper.
  4. Lightly dredge the chicken breast slices in the seasoned flour, shaking off excess flour. Set aside.
  5. 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.
  6. Add the wine to the saute pan, stirring and scraping up the browned bits on the bottom of the pan.
  7. Add the lemon juice and chicken stock. Increase the heat to high and boil until the sauce thickens – about 3 minutes.
  8. Reduce the heat to medium and add the butter. Stir in the capers and parsley and add the chicken breast slices back to the pan to rewarm. Taste the sauce and adjust the seasoning.
  9. Serve!