Italian Chicken Piccata with Capers and Lemon
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 40 min · Chicken · low-carb, high-protein
342 cal
30g protein
15g carbs
18g fat
per serving · estimated
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1/4 cup All-purpose flour
- 1 Lemon
- 1 1/2 tbsp Capers
- 1 1/2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 2 Garlic cloves
- 1 tbsp Fresh parsley
- to taste Salt and pepper
Method (tap to check — screen stays awake)
- Slice chicken breasts in half horizontally to create thin cutlets. Season with salt and pepper.
- Dredge chicken in flour, shaking off excess.
- 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.
- 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.
- Return chicken to skillet, spoon sauce over, and cook for another 2 minutes. Add remaining butter and squeeze fresh lemon juice over the chicken.
- Sprinkle with chopped parsley before serving.
- 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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