Chicken Piccata

Chicken Piccata

  • 1 lb boneless, skinless chicken breast (sliced in half horizontally if breasts are thick)

  • Salt and pepper

  • All purpose flour (any GF or Grain free substitute works well)

  • 2 Tbs. olive oil

  • 4 Tbs. unsalted butter, separated

  • 1 shallot, minced

  • 1 small lemon thinly sliced (or 1/2 a large lemon)

  • 1 cup chicken stock

  • 1/4 cup lemon juice

  • 2 Tbs. capers

Sprinkle the chicken breast with well salt and pepper. Dredge in flour.

In a large pan melt 2 Tbs. butter along with olive oil and heat over medium. Add the chicken breasts, working in batches if needed, and cook for about 6 to 8 minutes flipping halfway through until chicken is cooked through. Remove from the pan but cover and keep warm.

In the same pan over medium heat, add the shallots and saute for 30 seconds. Add the lemon and stock and cook for 1 to 2 minutes or until sauce is reduced. Add lemon juice, remaining 2 Tbs. butter, and capers. Str until butter is melted.

Pour the sauce over the chicken and serve immediately (alongside mashed potatoes or a simple salad)

Makes 3 to 4 servings.

Amanda Frederickson1 Comment