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Lemon Chicken Piccata

Updated on August 7, 2017

Ingredients

  • 1 1/4 lbs Chicken Cutlets (4)
  • 1/3 cup all-purpose flour
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons canola oil
  • 1/2 cup chicken stock (or chicken broth)
  • 1/3 cup fresh lemon juice (about 3 lemons)
  • 2 tablespoons capers
  • TT Salt
  • TT Black pepper

Instructions

  1. Season chicken with salt and paper. Dredge chicken in flour, and shake off excess, if any.
  2. Preheat a large skillet on medium-high heat 1-2 minutes.
  3. Place oil and 1 tablespoon butter in pan, swirl to coat.
  4. Let butter melt; add chicken and cook 2-3 minutes on each side until it is well browned.
  5. Ruduce heat to medium-low; add stock, lemon juice and capers. Cook 2-3 minutes or until sauce has thickened and chicken is165*F.
  6. Remove chicken; whisk in remaining butter. Serve with pasta.
5 stars from 1 rating of Chicken Piccata
Nutrition Facts
Serving size: 4
Calories 340
Calories from Fat171
% Daily Value *
Fat 19 g29%
Saturated fat 0 g
Unsaturated fat 0 g
Carbohydrates 10 g3%
Sugar 0 g
Fiber 0 g
Protein 31 g62%
Cholesterol 100 mg33%
Sodium 510 mg21%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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