Lemon Chicken Piccata
A bright and cozy skillet meal featuring thin chicken cutlets seared to perfection and tossed in a zesty lemon caper sauce, perfect for a healthy weeknight dinner.
Ingredients
Chicken and Coating
- 2 large boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
- 2 tablespoons almond flour for light dredging
- Sea salt and black pepper to season chicken
Cooking Fat and Aromatics
- 2 tablespoons ghee or olive oil, divided
- 3 cloves garlic cloves, minced
Sauce Ingredients
- 1/2 cup low-sodium chicken broth (or bone broth)
- 1/3 cup fresh lemon juice, plus extra lemon slices for serving
- 2 to 3 tablespoons capers, rinsed
- 1 teaspoon arrowroot starch mixed with 1 teaspoon water, optional for thickening
Instructions
Preparation
- Pat chicken dry, season well with salt and pepper, and lightly coat with almond flour. Shake off extra.
Cooking the Chicken
- Heat a large skillet over medium-high. Add 1 tablespoon ghee and sear chicken for 3 to 4 minutes per side until golden and cooked through. Transfer to a plate.
Making the Sauce
- Lower heat to medium. Add remaining ghee and garlic. Stir for about 30 seconds until fragrant.
- Pour in broth and lemon juice, scraping up browned bits. Let it bubble for 1 to 2 minutes.
- Stir in capers. If desired, add the arrowroot slurry and simmer for 30 to 60 seconds until lightly thickened.
Finishing Touches
- Return chicken to the pan, spoon sauce over the top, and simmer for 1 minute to reheat and meld flavors.
- Garnish with parsley and extra lemon slices before serving.
Notes
Use a good heavy skillet to achieve great browning. Let the chicken sit undisturbed for the first minute to build a crust. Squeeze lemon juice right before adding for a fresh taste.