Italian Chicken Piccata with Capers and Lemon

Italian · 40 min · Chicken · low-carb, high-protein

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Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 1/2 cup All-purpose flour
• 2 Lemon
• 3 tablespoons Capers
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 3 Garlic cloves
• 2 tablespoons Fresh parsley
• to taste Salt and pepper

Method

1. Slice chicken breasts in half horizontally to create thin cutlets. Season with salt and pepper.
2. Dredge chicken in flour, shaking off excess.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Remove and set aside.
4. In the same skillet, add minced garlic and cook for 30 seconds. Add juice of 1 lemon, capers, and 1 tablespoon butter. Simmer for 2 minutes.
5. Return chicken to skillet, spoon sauce over, and cook for another 2 minutes. Add remaining butter and squeeze fresh lemon juice over the chicken.
6. Sprinkle with chopped parsley before serving.
7. Serve hot, spooning the sauce over each piece of chicken.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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