Pan-Seared Chicken Piccata with Capers
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Italian · 30 min · Chicken · low-carb, high-protein
473 cal
44g protein
18g carbs
25g fat
per serving · estimated
Ingredients
- 3/4 lb boneless chicken breasts
- 1/4 cup all-purpose flour
- 1 lemon
- 1 1/2 tbsp capers
- 1/2 cup chicken broth
- 1 1/2 tbsp butter
- 1 tbsp olive oil
- 1 tbsp fresh parsley
Method (tap to check — screen stays awake)
- Slice chicken breasts horizontally into thin cutlets, then dredge in seasoned flour.
- Sear cutlets in olive oil and 1 tbsp butter over medium-high heat, about 3 minutes per side; remove.
- Deglaze the pan with chicken broth and juice of 2 lemons, scraping the fond.
- Add capers and simmer 3 minutes to reduce slightly.
- Swirl in remaining butter off heat, return chicken to coat, and garnish with parsley.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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