Description
A delicious and zesty lemon chicken piccata recipe that is low in salt and easy to prepare.
Ingredients
Scale
- 1 to 1 ¼ lbs (450 to 570 g) boneless, skinless chicken breasts, sliced horizontally into 4 cutlets
- 3 tablespoons (24 g) all-purpose flour
- 3 tablespoons (45 ml) olive oil, divided
- 1 cup (240 ml) low-sodium chicken broth
- 2 tablespoons (30 g) capers, drained
- 1 tablespoon (14 g) butter
- 2 tablespoons (30 ml) freshly squeezed lemon juice (from ½ lemon)
- ¼ cup (15 g) chopped fresh parsley
- ½ teaspoon (1.5 g) garlic powder
- ½ teaspoon (3 g) fine salt
- ⅛ teaspoon (0.3 g) black pepper
- 4 cloves garlic, minced
- 1 teaspoon (5 g) Dijon mustard
Instructions
- Step 1: Slice the chicken breasts horizontally into 4 cutlets. Place each cutlet between two sheets of plastic wrap. Use a meat mallet to pound each cutlet gently until about ½ inch (1.3 cm) thick. This ensures even cooking and keeps the chicken juicy.
- Step 2: In a shallow bowl, combine the flour, garlic powder, salt, and black pepper. Toss each chicken cutlet in the flour mixture until fully coated on all sides. Transfer the floured cutlets to a plate or cutting board. Discard any leftover flour mixture to avoid clumping.
- Step 3: Heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium-high heat until the oil shimmers. Add the cutlets to the skillet without overcrowding. Cook undisturbed until the underside is golden brown, about 2 minutes. Flip and cook the other side until the chicken is nearly cooked through, about 1 to 2 minutes. Transfer the cutlets to a clean plate. Use a meat thermometer to check the internal temperature; it should reach 165°F (74°C).
- Step 4: Reduce the heat to low. Add the remaining 1 tablespoon (15 ml) of olive oil and the minced garlic to the skillet. Stir constantly for about 30 seconds to infuse the oil without burning the garlic.
- Step 5: Increase heat to medium-high. Pour in the chicken broth, add the capers and Dijon mustard. Stir continuously, scraping any browned bits from the skillet. Cook until the liquid is reduced by half, approximately 3 minutes.
- Step 6: Add the butter to the skillet and stir it until fully melted, about 1 minute. Return the chicken cutlets to the skillet. Spoon the sauce over them and simmer for about 2 minutes until the chicken is cooked through and the sauce coats the back of a spoon lightly.
- Step 7: Remove the skillet from heat. Stir in the lemon juice and taste the sauce; season with additional salt and pepper if desired. Transfer the chicken to a serving plate. Spoon sauce over the cutlets and garnish with chopped parsley.
Notes
- Room Temperature: Store in an airtight container at room temperature for no longer than 2 days for freshness and texture preservation.
- Refrigeration: Keep in an airtight container inside the refrigerator for up to 4 days. Reheat gently before serving.
- Freezing: Wrap tightly with plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Pat the chicken cutlets dry with paper towels prior to coating with flour if browning is insufficient. This helps to achieve a crisp crust.
- If sauce reduces too much, add chicken broth ¼ cup (60 ml) at a time while cooking over medium heat to adjust consistency.
- Check chicken doneness with a meat thermometer; the safe internal temperature is 165°F (74°C).
- If garlic begins to burn during cooking, reduce heat immediately and add 1 tablespoon (15 ml) of chicken broth to cool the pan and prevent bitterness.
- Avoid overcooking chicken to prevent dryness. Remove from heat as soon as chicken is cooked through, usually after about 2 minutes in the sauce during final cooking.
- Reheat gently on medium-low heat in a skillet until warmed through, approximately 3 to 5 minutes. Stir occasionally to prevent sauce from burning.
- Serve with mashed potatoes or steamed green beans for a comforting meal. A simple arugula salad dressed with olive oil and lemon juice pairs well.
- Top the dish with additional capers and fresh parsley for extra flavor. A drizzle of fresh lemon juice before serving brightens the plate.
- Leftovers can be sliced for a chicken salad, added to a wrap with mixed greens and balsamic vinaigrette, or incorporated into a hearty pasta dish.
- Flour can be substituted with a gluten-free flour blend, measuring 3 tablespoons (24 g), for a gluten-free adaptation.
- Use nonpareil capers rinsed briefly to reduce saltiness if preferred.
- For a lower sodium version, ensure to use low-sodium chicken broth and adjust added salt accordingly.
- Use thinly sliced, boneless, skinless chicken breasts to ensure quick cooking and better flavor absorption.
- Freshly squeezed lemon juice is essential for a vibrant, zesty flavor; bottled juice lacks brightness.
- Nonpareil capers in brine provide the distinctive salty, briny punch; rinse them for a milder taste if needed.
- Fresh minced garlic enhances the sauce with aroma and depth; avoid pre-minced garlic for best taste.
- Extra virgin olive oil is recommended for flavor and proper searing. Use moderate heat to avoid burning the oil or garlic.
- Chopped fresh parsley adds color and freshness; avoid dried parsley as it lacks vibrancy.
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg