|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 5mg||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Use small chicken breasts, chicken tenders, or larger chicken breasts cut in strips in this recipe. Add capers to the sauce for the classic lemony chicken piccata flavor.
Use Meyer lemons in the dish if they're in season.
4 tablespoons (2 ounces) unsalted butter
2 tablespoons olive oil
6 large boneless, skinless chicken breasts
Kosher salt, to taste
Freshly ground black pepper, to taste
3/4 cup all-purpose flour
1 clove garlic, minced
1/2 cup low-sodium chicken broth, or half dry white wine
6 tablespoons fresh Meyer lemon juice, or regular lemon juice
2 tablespoons capers, drained, optional
3 tablespoons finely chopped fresh parsley
In a large skillet or sauté pan, heat the butter and olive oil over medium heat.
If the chicken breasts are large, cut them in strips or cut them horizontally to make cutlets. Chicken tenders may also be used in the recipe.
Put the flour in a bowl or plate.
Sprinkle the chicken with kosher salt and pepper. Coat the chicken with the flour. Arrange the chicken in the pan, and cook until browned and cooked through, turning to brown all sides.
Remove the chicken to a plate, and add the garlic to the pan. Cook for 1 minute. Add the chicken broth (or chicken broth and wine mixture) and the lemon juice. Bring to a boil. Add the chicken back to the pan along with capers, if using. Bring back to a boil. Reduce the heat to low, and simmer for 5 minutes.
Garnish servings with fresh chopped parsley.