Lemon Chicken Piccata
User Reviews
5
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Prep Time
5 mins
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Cook Time
23 mins
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Total Time
28 mins
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Servings
4 servings
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Calories
255 kcal
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Course
Main Course
Lemon Chicken Piccata
Description
Lemon Chicken Piccata showcases skinless, boneless chicken cutlets dredged in arrowroot starch and seared to develop a golden crust. The cooking process continues with a sauce prepared from garlic, capers, chicken broth, and freshly squeezed lemon juice, simmered until slightly thickened and infused with the zesty, briny notes characteristic of piccata dishes.
The sauce is finished with a knob of butter that adds richness and smooth texture. Fresh parsley sprinkled over the dish enhances its freshness and appearance. The arrowroot starch coating crisps the chicken while maintaining a tender interior after simmering in the sauce.
This dish is suitable for serving alongside rice, pasta, or steamed vegetables to complement the bright, lemony flavor and sauce. The gentle simmering allows flavors to meld without overcooking the chicken.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days and reheat gently in a skillet or microwave to preserve the texture. Arrowroot starch can be substituted with other grain-free flours, and vegetable broth may replace chicken broth if desired.
Ingredients
- 1 pound chicken cutlet skinless, boneless
- 1 teaspoon black pepper
- ¼ cup arrowroot starch
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 garlic minced, cloves
- 2 tablespoons capers drained and rinsed, plus more for serving
- 1 cup chicken broth low-sodium
- 2 tablespoons lemon juice 1 lemon, plus lemon sliced for garnish (optional, fresh
- 1 tablespoon parsley chopped, for serving, fresh; flat-leaf leaves
Instructions
- Season the chicken cutlets on both sides with the salt and pepper and set aside.
- Pour the arrowroot onto a wide bowl. Lightly dredge each cutlet in the arrowroot until evenly coated, then shake off any excess. Set the dredged cutlets aside on a clean plate.
- In a large skillet over medium-high heat, heat the oil. Working in batches so as to not overcrowd the skillet, carefully add the cutlets and cook until golden brown on both sides, 3 to 4 minutes per side. The chicken does not need to be completely cooked through, just golden brown. Transfer to a parchment-lined plate.
- Reduce the heat to low, add the butter to the skillet. Add the garlic and cook until fragrant, about 30 seconds. Stir in the capers, chicken broth, and lemon juice. Increase the heat to a simmer. Nestle the chicken into the sauce and cook, uncovered and stirring occasionally, until the sauce has thickened and the chicken is tender, about 15 minutes. Taste and adjust the seasoning with salt and pepper, if desired. Garnish with the parsley and fresh lemon slices, if desired, and serve.
Notes
- Store leftovers in an airtight container for up to 4 days; reheat gently in microwave or skillet.
- Arrowroot starch may be substituted with other grain-free flours if needed.
- Vegetable broth can replace chicken broth for a different flavor or dietary preference.
- Garnish with extra capers and lemon slices for presentation and added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 25g | 50% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 483mg | 20% |
| Potassium | 476mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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