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Imagine coming home to the zesty aroma of Lemon Chicken Piccata wafting through your kitchen. This classic dish combines tender chicken breasts with a vibrant lemon-caper sauce, offering a perfect balance of tartness and savory flavors. Ideal for a family dinner or a special gathering, Lemon Chicken Piccata not only delights the taste buds but also provides nutritional benefits that make it a guilt-free choice.
Ingredients Overview
Chicken Breasts
- Why This Ingredient? Chicken breasts are the foundation of our piccata. They provide a lean, high-protein base that perfectly absorbs the rich lemon and caper flavors.
- Health Benefits: Rich in protein and low in fat, chicken breasts are excellent for muscle repair and maintenance, while also being beneficial for weight management.
Lemons
- Why This Ingredient? Lemons bring a fresh burst of flavor and acidity, cutting through the richness and brightening the dish.
- Health Benefits: Lemons are high in vitamin C and flavonoids, which are known for their antioxidant and anti-inflammatory properties.
Capers
- Why This Ingredient? Capers add a distinctive tangy and salty flair, enhancing the overall depth of the sauce.
- Health Benefits: Capers are low in calories yet rich in fiber and antioxidants, including rutin and quercetin.
Garlic
- Why This Ingredient? Garlic infuses the dish with its aromatic essence, contributing to the savory depth of the sauce.
- Health Benefits: Known for its health-promoting effects, garlic supports cardiovascular health and has antimicrobial properties.
Olive Oil
- Why This Ingredient? Olive oil is used for sautéing, adding a subtle richness and ensuring the chicken is beautifully golden.
- Health Benefits: Olive oil is celebrated for its heart-healthy monounsaturated fats and anti-inflammatory compounds.
Substitutions
For those who need alternatives, here are some easy substitutions:
- Chicken Breasts: Can be replaced with turkey cutlets or tofu for a vegetarian option.
- Lemons: Lime or orange zest can substitute for a different citrus note.
- Capers: Green olives chopped finely can offer a similar brininess.
Recipe
Yield: Serves 4
Ingredients with Measurements
- 4 boneless, skinless chicken breasts, pounded thin
- 2 lemons, juiced
- 1/4 cup capers, drained
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare Chicken: Season the chicken breasts with salt and pepper. In a skillet, heat olive oil over medium heat and cook chicken until golden and cooked through, about 4-5 minutes per side. Remove and set aside.
- Create Sauce: In the same skillet, add garlic and sauté until fragrant. Pour in lemon juice, add capers, and bring to a simmer. Let the sauce thicken slightly.
- Combine and Serve: Return the chicken to the skillet, spoon the sauce over, and cook together for another 2 minutes to allow the flavors to meld. Serve hot, garnished with lemon slices and a sprinkle of fresh parsley.
Nutrition
Each serving of Lemon Chicken Piccata contains approximately:
- Calories: 240
- Carbs: 4g
- Fats: 10g
- Protein: 35g
Storage Instructions
Store the Lemon Chicken Piccata in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the moisture of the chicken.
Conclusion
Our Lemon Chicken Piccata is a testament to how simple ingredients can be transformed into a feast for the senses. We invite you to try this recipe, share it with loved ones, and savor every bite of this delightful dish. Feel free to leave comments and share your experiences!
FAQ
- Can I make this dish ahead of time? Yes, you can prepare the sauce in advance and reheat it with the chicken when ready to serve.
- What are the best side dishes with Lemon Chicken Piccata? This dish pairs wonderfully with a side of angel hair pasta, steamed vegetables, or a crisp green salad.
Ingredients
- 1.5 pounds boneless skinless chicken breasts pounded to 1/2” thickness (or purchased thin-sliced)
- Sea salt and black pepper to taste
- 3 Tbsp blanched almond flour *
- 2 Tbsp tapioca flour
- 3 Tbsp ghee divided
- 4 cloves garlic minced
- 1 small onion chopped (about 1/2 cup)
- 1 cup chicken bone broth
- Juice of 1 lemon about 2 Tbsp
- 1/2 cup coconut cream blended before using (the cream is the thick part of a chilled can of coconut milk. It can also be purchased separately
- 1 1/2 tsp stone ground mustard optional**
- 1/4 cup capers drained
- Sea salt and black pepper to taste
Instructions
- Pound your chicken breast to 1/2” thickness, if necessary, and cut into cutlets. Season with sea salt and pepper on both sides.
- Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour and tapioca* for dredging. Add 2 Tbsp of the ghee to the skillet.
- Once the ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet. Cook about 4 minutes on each side to cook through. The outside should be golden brown - adjust the heat if you need to to avoid over-browning. Remove the chicken to a plate and set aside.
- Lower the heat to medium low and add the remaining ghee. Add onions, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened. Add the broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occasionally.
- Cook for 3 more minutes, then stir in the coconut cream and the mustard (if using). Cook and stir another minute, then stir in the capers. Add the chicken back to the skillet, lower the heat to a simmer and simmer another minute. Serve over sautéed cauliflower rice or veggie noodles. Enjoy!