Low Cholesterol Chicken Piccata Recipe

Healthy Lemon Chicken Piccata Recipe Wholesome Yum

WEBMay 19, 2022 · Store: Keep leftover chicken lemon piccata covered in the fridge for 3-4 days. Reheat: Reheat in a microwave or warm skillet. Freeze: Freeze keto chicken …

Rating: 5/5(29)

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Healthy Chicken Piccata Slender Kitchen

WEBApr 3, 2024 · 1. Sprinkle the chicken cutlets on both sides with salt and pepper. Set aside 1 tsp. of flour. Spread the remaining flour out on a …

Rating: 5/5(1)
1. Sprinkle the chicken cutlets on both sides with salt and pepper. Set aside 1 tsp. of flour. Spread the remaining flour out on a large plate and gently coat each chicken breast with flour. Set aside. Stir in the butter, capers, mustard, lemon juice, and parsley. Serve each chicken breast with 2 tbsp of piccata sauce.
2. In a skillet or saute pan, melt half of the butter over medium high heat. Add half of the olive oil and a touch of cooking spray if needed. Add the chicken breast and cook for 4-5 minutes on each side until browned and just cooked through. Then set aside and tent with tinfoil to keep them warm. While the chicken is cooking, mix 1 tsp of flour into 3/4 cup of chicken stock and set aside.
3. Add the other 1/2 tbsp of olive oil, shallots, and garlic to the pan. Cook for two minutes until fragrant but not burnt. Add 1/2 cup of chicken stock and scrape all of the brown bits off the bottom of the pan. Cook for about 5 minutes until the chicken broth almost evaporates. Add the chicken broth you mixed with flour and stir until smooth. Let it reduce by half and then turn the burner to low.
4. Stir in the butter, capers, mustard, lemon juice, and parsley.

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Easy Healthy Chicken Piccata Recipe Chew Out Loud

WEBSep 7, 2023 · Pound chicken down to an even thickness throughout. Step 2: Season chicken on both sides. Step 3: After cooking the chicken, …

Rating: 5/5(75)
1. Place chicken breasts on cutting board and cover with plastic wrap. Pound to even thickness. Use paper towels to dab off excess moisture from chicken.
2. Sprinkle each piece of chicken with a thin layer of kosher salt and freshly ground black pepper on both sides. Place flour in a shallow dish. Coat each piece of chicken in flour, shaking off excess.
3. In an extra large skillet, heat 2 TB olive oil over medium high heat until oil is hot. Add chicken to skillet (cook in batches if needed, to avoid overcrowding.) Cook for 2-3 minutes of each side or until no longer pink in center; don’t overcook. Use tongs to transfer chicken to a separate plate; keep warm.
4. Without cleaning the skillet out, add 1 TB olive oil to same skillet over medium high heat. When oil is hot, add onion and garlic, stirring 1-2 min until fragrant. Add lemon juice and lemon slices, scraping pan if needed to loosen any browned bits. Cook until lemon slices are nicely browned. Add broth, capers and butter, stirring just until butter melts. Pour lemon mixture over chicken and serve. Garnish with freshly chopped parsley, if desired.

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