Chicken Piccata Restaurant Style

• annokset: 4

Ainekset

🛒 Ingredients (serves 4)

2 large boneless, skinless chicken breasts (sliced in half horizontally → 4 thin cutlets)

Salt & black pepper

½ cup flour (or almond flour for low carb)

3 tbsp olive oil

½ cup chicken broth

⅓ cup fresh lemon juice (about 2 lemons)

¼ cup capers, drained

2 tbsp extra olive oil (or dairy-free butter if you want)

2 tbsp fresh parsley, chopped

Optional: lemon slices for garnish

Ohjeet

Instructions

Prep the chicken

Lightly pound cutlets to even thickness. Season with salt & pepper, then dredge in flour (shake off excess).

Sear

Heat olive oil in a large skillet over medium-high. Cook chicken ~3–4 minutes per side until golden. Remove and set aside.

Make the sauce

In the same pan, add chicken broth, lemon juice, and capers. Scrape up browned bits (this is flavor). Simmer 3–4 minutes.

Finish

Return chicken to pan. Spoon sauce over and simmer 2–3 minutes until heated through.

Turn off heat and stir in extra olive oil for a silky finish.

Serve

Sprinkle with parsley and add lemon slices.

Muistiinpanot

This is a light, restaurant-style chicken piccata that’s naturally low-carb and dairy-free, but still rich and flavorful.

Low-Carb Serving Ideas

Over sautéed zucchini noodles

With roasted asparagus or broccoli

Alongside cauliflower mash

🔥 Tips for Restaurant-Level Flavor

Use fresh lemon juice (not bottled)

Don’t overcrowd the pan—get a good golden crust

Capers = salty punch, so go easy on added salt

Finish with olive oil off heat for a glossy sauce