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Lemon Chicken Piccata Recipe

Lemon Chicken Piccata Recipe
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★★★★★

5.2 from 19 reviews

Lemon Chicken Piccata is a tangy and creamy Italian-inspired dish featuring tender chicken breasts coated in almond flour, cooked to a golden brown, and served in a luscious sauce made with heavy cream, capers, and fresh lemon juice. This recipe offers a delightful balance of citrus brightness and rich, buttery flavors, perfect for a wholesome and elegant meal.

Ingredients

Scale

Chicken

  • 2 chicken breasts (boneless and skinless)
  • Salt and black pepper (to taste)
  • 1/4 cup almond flour

Cooking Fats

  • 2 tbsp olive oil
  • 4 tbsp salted butter (divided)

Sauce

  • 1/2 cup heavy cream
  • 1/4 cup capers (drained)
  • 2 lemons (juice and zest)
  • Fresh parsley (chopped, for garnish)

Instructions

  1. Prepare the chicken: Wash the chicken breasts and cut them in half horizontally lengthwise to create thin cutlets. Pat dry with paper towels, then season both sides generously with salt and black pepper.
  2. Coat the chicken: Spread almond flour evenly on a shallow plate. Dredge each chicken piece in the almond flour, coating both sides well, and shake off any excess flour.
  3. Cook the chicken: Heat a non-stick pan over medium-high heat. Add olive oil and 2 tablespoons of butter. Once the pan is hot and the butter melted, add the chicken breasts. Cook each side for about 5 minutes or until golden brown and thoroughly cooked. Remove chicken from the pan and set aside.
  4. Make the sauce: Lower the heat to medium-low. To the same pan, add heavy cream and drained capers. Squeeze the juice of the lemons over the mixture and stir well to combine. Increase heat to bring the sauce to a gentle simmer, then add the remaining 2 tablespoons of butter. Season with salt and black pepper to taste, stirring until the butter melts into the sauce.
  5. Simmer the chicken in sauce: Return the cooked chicken breasts to the pan with the sauce. Simmer gently for 5 minutes to allow the flavors to meld and the chicken to warm through.
  6. Garnish and serve: Remove the pan from heat. Sprinkle chopped fresh parsley over the chicken, and grate the zest of the squeezed lemons onto the dish for a fresh aromatic finish. Serve hot.

Notes

  • For thinner chicken cutlets, make sure to slice the breasts carefully to ensure even cooking.
  • Almond flour is used instead of traditional flour for a gluten-free and low-carb option.
  • The sauce can be adjusted to taste with more or less lemon juice depending on your preference for tartness.
  • Fresh parsley enhances the flavor and adds a vibrant color contrast.
  • Ensure the pan is hot before adding the chicken to achieve a nice golden crust.
  • Leftover chicken piccata can be stored in the refrigerator for up to 2 days.

Nutrition

Keywords: Lemon Chicken Piccata, gluten free chicken, creamy chicken dish, almond flour chicken, caper sauce, easy chicken recipe

Find it online: https://cheframiflavor.com/lemon-chicken-piccata-recipe/