Lite and Fresh Chicken Piccata, crispy pan seared thin chicken breast with a nutty lemon brown butter caper sauce are exceptional. The ease of making this popular dish using light ingredients doesn't in any way take away from delivering a rich flavor.
I can never pass up Chicken Piccata. The fresh lemon and brinny cappers make these thin chicken breasts sing in chorus.
I wanted to make Chicken Piccata a little lighter, so there is no flour in this recipe. I even left it out of the sauce, too, and the sauce thickened beautifully. I just let it simmer until it thickens sufficiently.
An added burst of flavor comes from browning the butter before adding the ingredients, the chicken stock, and the lemon juice.
The Chicken Piccata is so good and uncomplicated to make. Also, an added plus, is they are low carb friendly.
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WHAT YOU WILL NEED TO MAKE LITE AND FRESH CHICKEN PICCATA
- 12" Frying pan
- Sharp knife
- Chicken breast
- Salt and black pepper
- Butter
- Chicken broth
- Lemon juice
- Capers with brine
HOW TO MAKE LITE AND FRESH CHICKEN PICCATA
- Pat dry chicken breast. Salt and pepper each side of the chicken breast; set aside.
- Heat 2-3 tablespoons of avocado oil in a skillet until hot but not smoking. Add the chicken breast to the skillet.
- Cook the chicken breast over medium high heat on each side until fully cooked. Remove the chicken breast from the skillet; set aside.
- Pour off the oil and excess liquid in the pan, and then add the butter. Cook the butter on medium heat until it begins to brown but is not burning. Watch closely so as not to burn.
- Add the chicken stock, caper brine, and lemon juice. Increase the temperature to medium high and simmer until slightly thickened, approximately 10-15 minutes.
- Add the chicken and capers for a few minutes to bring the chicken back up to the sauce's temperature.
- Serve immediately.
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