Description
This Mediterranean take on Chicken Piccata reminds me of summer dinners with my grandmother, where lemony aromas filled the air and stories were told between bites. It’s a vibrant, light dish with bold, zesty flavors that’s both heartwarming and heart-healthy. Try it tonight for a taste of the Mediterranean—no passport needed!
Ingredients
2 boneless, skinless chicken breasts (butterflied and flattened to ½″)
½ cup flour (whole wheat or almond flour optional)
6 tbsp butter (or substitute with extra virgin olive oil)
2 tbsp extra virgin olive oil (additional as needed)
¼ cup fresh lemon juice
½ cup chicken stock
1½ tbsp capers (rinsed and chopped)
2 garlic cloves (smashed or minced)
Salt and pepper to taste (optional)
Optional garnish: sliced lemon and chopped parsley
Instructions
Lightly season chicken with salt and pepper if desired. Dredge each piece in flour, shaking off the excess.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4 minutes per side. Remove and set aside.
In the same pan, melt butter (or use more olive oil), then add garlic and cook for 30 seconds.
Pour in lemon juice and chicken stock, scraping up any browned bits. Stir in capers.
Return chicken to the pan and simmer for 2–3 minutes to soak up the flavors.
Garnish with lemon slices and parsley. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 310 per serving
- Fat: 18g per serving
- Carbohydrates: 10g per serving
- Protein: 29g per serving