This Lemon Chicken Piccata is a quick dinner consisting of pan-seared breast smothered in a lemony, buttery, caper sauce. The breasts are tender, and the sauce it's perfectly tangy. Serve this family-favorite meal topped with silky sauce or on top of zucchini noodles.
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Dinner
Cuisine: American
Keyword: chicken piccata
Servings: 6servings
Calories: 250kcal
Author: Ioana Borcea from LowCarbSpark.com
Ingredients
1lbChicken breasthalved horizontally and pounded to 1/2" thickness
Halve the chicken breast horizontally and pound the chicken until 1/2 inch thick. Drizzle the chicken with olive oil and set aside.
Place the almond flour, parmesan, salt, and pepper on a shallow plate.
Dredge the chicken in the flour mix and press with your fingers to stick.
Place a large skillet over medium-high heat and add the butter and olive oil.
Once the butter is melted, fry the chicken breast for 2-3 minutes per side, or until completely cooked.
Chicken Piccata Sauce
Sautee the onion and garlic until fragrant for 2 minutes.
Add the white wine and simmer until reduced by half, about 4-5 minutes.
Reduce heat to low, then add 2 tablespoons butter, capers, lemon juice. Stir to combine and simmer for 2-3 more minutes until the sauce starts to thicken. Taste and season with salt and pepper if needed.
Return the chicken and cover it with sauce.
Serve the chicken piccata with lemon sauce poured over the top and sprinkle with some fresh parsley if desired.