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Italian Lemon Chicken Piccata
Nesting Lane Indulge
Italian Lemon Chicken Piccata Recipe. A Quick and Easy skillet meal with boneless, skinless chicken breast. This delicious dinner is ready in 30 minutes. Low carb.
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from
22
votes
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Total Time
30
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
4
Equipment
Large Skillet
Wire Whisk
Ingredients
1x
2x
3x
2
boneless skinless chicken breasts
butterflied and then cut in half
sea salt
fresh ground black pepper
all-purpose flour
for dredging
5
tablespoons
extra virgin olive oil
divided
6
tablespoons
unsalted butter
divided
1/2
cup
chicken stock
1/3
cup
fresh lemon juice
See note above in description
1/4
cup
capers
rinsed (brined)
1/3
cup
fresh parsley
chopped
Instructions
Season the chicken with sea salt and black pepper.
Dredge the chicken in flour. Shake off any excess.
Place a large skillet over medium/high heat. Add 3 tablespoons of the olive oil, and 2 tablespoons of the butter. heat until butter melts.
When butter and oil begins to bubble, add 2 pieces of the chicken and cook for approx 3 minutes, or until the bottom has browned.
Flip the chicken and cook for approx 3 minutes or until the bottom has browned.
Remove the chicken and set aside.
Repeat all steps for the rest of the chicken.
Remove the chicken and set aside.
In the same skillet, add chicken stock, lemon juice, and capers.
Scrap the bottom of the skillet to incorporate the brown bits of chicken.
Bring to a boil.
Add the all of the chicken back into the skillet.
Simmer 5 minutes.
Transfer chicken to a serving plate, leaving liquid in the skillet.
Add 2 tablespoons of butter into the skillet liquid and whisk in aggressively.
Pour the prepared sauce on top of the chicken, and add parsley to garnish.
Nutrition
Serving:
192
g
Calories:
388.2
kcal
Carbohydrates:
3.2
g
Protein:
13.9
g
Fat:
36.2
g
Saturated Fat:
13.7
g
Cholesterol:
84.5
mg
Sodium:
371.9
mg
Fiber:
0.5
g
Sugar:
1.1
g
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