Lemony Chicken Piccata

By Ellie

2 Person

25 Minutes

0 Calories

This is a flavorful low-fat, low sodium dish. With the lemon juice ingredient, the salt isn’t missed. I usually serve this with rice or pasta, but it takes longer to cook either one of these than it does the chicken! I assure you will love this dish！

Ingredients

1 tablespoon Canola oil
1 tablespoon Lemon juice
2 slices Thin lemon
1 1/2 teaspoons Capers
1 clove Garlic, minced
1/3 cup Reduced-sodium chicken broth
1/8 teaspoon Pepper
2 tablespoons White wine
2 Boneless skinless chicken breast halves
2 tablespoons All-purpose flour
1/4 teaspoon Salt
1 1/2 teaspoons Butter

Method

01

Add wine and garlic to the pan; cook and stir for 30 seconds. Add the broth, lemon juice and capers. Bring to a boil; cook for 1-2 minutes or until slightly thickened. Stir in butter and lemon slices. Return chicken to the pan; heat through.
02

Flatten chicken to 1/2-in. thickness. In a large plastic resealable bag, combine the flour, salt and pepper; add the chicken, one piece at a time. Seal bag and toss to coat.
03

In a small skillet, brown chicken in oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Piccata Recipes

Lemony Chicken Piccata

3.6

( By Ellie )

01 Information

Grade easy
Serving 2 servings
Cook Time 25 Mins
Total Time 25 Mins

02 Ingredients

1 tablespoon Canola oil

1 tablespoon Lemon juice

2 slices Thin lemon

1 1/2 teaspoons Capers

1 clove Garlic, minced

1/3 cup Reduced-sodium chicken broth

1/8 teaspoon Pepper

2 tablespoons White wine

2 Boneless skinless chicken breast halves

2 tablespoons All-purpose flour

1/4 teaspoon Salt

1 1/2 teaspoons Butter

03 Method

Step 1

Add wine and garlic to the pan; cook and stir for 30 seconds. Add the broth, lemon juice and capers. Bring to a boil; cook for 1-2 minutes or until slightly thickened. Stir in butter and lemon slices. Return chicken to the pan; heat through.

Step 2

Flatten chicken to 1/2-in. thickness. In a large plastic resealable bag, combine the flour, salt and pepper; add the chicken, one piece at a time. Seal bag and toss to coat.

Step 3

In a small skillet, brown chicken in oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm.

04 Author