Description
Easy Lemon Chicken Piccata is light, dairy-free, and ready in under 30 minutes. Juicy chicken in sauce of lemon, bone broth and capers makes a simple one-pan meal that’s elegant enough for company yet easy enough for weeknights.
Ingredients
1.25 lb chicken breast (2 large breasts)
1/2 cup almond flour
1/4 tsp garlic powder
salt and pepper
3–4 TBSP butter
1 TBSP olive oil
3/4 cup homemade bone broth or other chicken broth
1 TBPS lemon juice
1/2 tsp lemon zest (about 1/2 lemon)
1 TBSP brined capers
Optional: parsley, grated parmesan cheese
Instructions
1. Slice the chicken breasts in half horizontally to create 4 thin chicken breasts.
2. Sprinkle both sides with salt and pepper.
3. In a shallow bowl, add almond flour, 1/4 tsp salt, 1/8 tsp pepper and 1/4 tsp garlic powder. Stir to combine.
4. Coat both sides of the chicken breasts with the flour mixture.
5. Add 1 TBPS butter and 1 TBPS olive oil to a large skillet and heat to medium heat.
6. Once the skillet is hot, cook the chicken pieces for about 4-5 minutes per side until golden brown. Then move the chicken to a plate.
7. To the same skillet, add the remaining 2-3 TBSP butter, 3/4 cup chicken broth, lemon juice, lemon zest and capers.
8. Let this mixture simmer for 5-6 minutes until it has reduced down a little.
9. Add the chicken and any escaped juices back into the skillet and allow it to cook for an additional 2-3 minutes.
10. Once the sauce is reduced to your liking, the dish is done! Sprinkle with parsley and parmesan if using and serve hot. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes