Healthy Lemon Chicken Piccata
Ingredients
The chicken
-
4
medium
boneless skinless chicken breasts
The coating
-
½
cup
arrowroot starch
-
½
tsp
salt
-
½
tsp
pepper
The sauce
-
2
tbsp
ghee (or coconut oil for dairy free)
-
3
cloves
garlic, minced
-
1
lemon
juice of (plus more for serving with lemon wedges)
-
¼
cup
white wine vinegar
-
¼
cup
chicken broth
-
¼
cup
capers
-
2
tbsp
fresh parsley, chopped
Instructions
- Prepare the arrowroot starch in a shallow dish, mixing it with salt and pepper.
- Dredge the chicken breasts in the flour mixture to coat them lightly.
- Heat 1 tbsp of ghee in a large pan over medium heat and add the chicken, cooking for 4-5 minutes until browned.
- Flip the chicken and cook for another 4-5 minutes, then remove from the pan.
- Reduce the heat to low, add the remaining ghee, and sauté the garlic for 2-3 minutes.
- Add the vinegar, chicken broth, and capers to the pan, bringing it to a simmer.
- Return the chicken to the pan and simmer for 3-4 minutes until fully cooked.
- Remove from heat, mix in the lemon juice, and serve with sauce spooned over the chicken, garnished with parsley.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
15g
Total protein
30g
Sodium
500mg
Cholesterol
70mg
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