Lemon Chicken Piccata

                                      Lemon Chicken Piccata

Lemon Chicken Piccata is a budget-friendly take on an Italian classic! Incredibly easy, low carb, and diabetic-friendly, this piccata recipe is one you’ll want to make again and again.

Chicken piccata was one of the first authentic Italian recipes I ever tried. From the first bite, I was hooked!

Tender chicken breast smothered with a tart lemon-caper butter sauce… ah, heaven.

Chicken piccata (or veal piccata) quickly became my menu item of choice when dining out. Finally, after ordering this dish more times than I can count, I decided to start making it at home.

After tasting so many restaurant versions, I knew I wanted a recipe that was a perfect balance of tart, salty and creamy.

This lemon chicken piccata delivers on all counts! The best part, aside from being much cheaper than the restaurant version, is that this delicious chicken is ridiculously easy to make — even on a weeknight!

How to make lemon chicken piccata

The name “chicken piccata” makes it sound like a complicated and fancy recipe, but it’s actually very easy to make. In fact, everything comes together in one skillet!

Step 1: Slice each chicken breasts in half lengthwise so you get two thin chicken slices from each breast.

Step 2: If necessary, use a mallet or other heavy object to flatten the chicken breasts until they’re about ½ inch (1.25 cm) thick.

Step 3: Dredge the chicken breast slices in just a little bit of flour seasoned with salt and pepper. You don’t want a heavy coat, just a very light dusting.

Step 4: Heat a large saute pan over medium-high heat and add oil. When the oil is shimmering, add the chicken breast slices to the pan. Cook for 3-4 minutes per side until browned and cooked through. Remove the chicken slices from the pan and set aside.

Step 5: Add the wine to the saute pan, stirring and scraping up the browned bits on the bottom of the pan.

Step 6: Add the lemon juice and chicken stock. Increase the heat to high and boil until the sauce thickens, about 3 minutes.

Step 7: Reduce the heat to medium and add the butter. Stir in the capers and parsley, then add the chicken back to the pan to rewarm. Taste the sauce and adjust the seasoning.

Doesn’t that look just delicious?

Making the perfect sauce

The browned chicken breast will be delicious, but the sauce is really what makes this dish so incredible! So I have a few tips for making the best sauce you possibly can.

If at all possible, use a dry white wine in this dish. It helps to “mellow” out the sharpness of the lemon juice and create a great, balanced flavor profile.

If you prefer to omit the alcohol, you can substitute the same amount of chicken stock. Keep in mind that this will add extra salt, so I would suggest rinsing the capers and omitting the salt from the flour you use to dust the chicken.

Planning to make this recipe for a special occasion, or just looking for something insanely delicious? Whisk a little heavy cream into the sauce just before serving! This takes an already amazing dish to the next level.

What to serve with chicken piccata

This recipe is delicious with just a side salad if you want something simple. The flavors of the chicken are so tasty, you don’t really need much else.

On the other hand, I love having something to soak up the amazing lemon sauce! In that case, I’ll serve the chicken over zucchini noodles or rice. It really depends on how many carbs you want to eat.

If you choose a low carb side, the recipe is also great for anyone following a ketogenic diet. Flour is not a typical keto ingredient, but the amount used here is so minimal, it doesn’t have a high impact on the carbs. You could also substitute for almond flour.

Ingredients

• ▢2 skinless, boneless chicken breasts
• ▢3 tbsp. unsalted butter
• ▢1½ tbsp. all purpose flour
• ▢¼ tsp. white pepper
• ▢¼ tsp. salt
• ▢2 tbsp. olive oil
• ▢⅓ cup dry white wine
• ▢⅓ cup low sodium chicken stock
• ▢¼ cup lemon juice
• ▢¼ cup drained capers
• ▢¼ cup Italian Parsley (minced)
• ▢Salt & pepper

US Customary – Metric

Instructions

• Slice each chicken breasts in half lengthwise so you get two thin chicken slices from each breast.
• If necessary, use a mallet or other heavy object to flatten the chicken breasts until they’re about ½ inch (1.25 cm) thick.
• Dredge the chicken breasts slices in just a little bit of flour seasoned with salt and pepper. You don’t want a heavy coat, just a very light dusting.
• Heat a large saute pan over medium-high heat and add oil. When the oil is shimmering, add the chicken breast slices to the pan. Cook for 3-4 minutes per side until browned and cooked through. Remove the chicken slices from the pan and set aside.
• Heat a large saute pan over medium-high heat. When the oil is shimmering, add the chicken breast slices to the pan. Cook for 3 -4 minutes until browned. Turn the chicken slices over and brown on the other side. Remove the chicken slices from the pan and set aside.
• Add the wine to the saute pan, stirring and scraping up the browned bits on the bottom of the pan.
• Add the lemon juice and chicken stock. Increase the heat to high and boil until the sauce thickens, about 3 minutes.
• Reduce the heat to medium and add the butter. Stir in the capers and parsley, then add the chicken back to the pan to rewarm. Taste the sauce and adjust the seasoning.