Dinner was chicken piccata topped with a creamy lemon caper butter sauce served on a bed of sautéed spinach, butter browned oyster mushrooms and grilled baby corn.
What is Piccata
Piccata describes meat, usually veal or chicken, that is sliced, dredged in flour, browned, then served in a sauce containing lemon juice, butter, and capers.
- 4 Chicken Breasts (butterflied)
- Flour (for coating)
- Salt & Pepper to taste
- 1 Teaspoon Garlic (grated)
- 1 cup Low Sodium Chicken Broth
- 1 Teaspoon Flour
- 1 Lemon (juiced)
- 2 Tablespoons Butter
- ½ Cup Cream
- 1 Tablespoon Capers (drained)
Whisk together flour, salt, and pepper.
Coat both sides of chicken in flour mixture then cook in a hot pan until browned on both sides and chicken has cooked through.
Remove from pan and set aside.
Heat butter in a pan and sauté garlic, add flour and stir to cook out the flour.
Pour in the broth and bring to a gentle boil until it has reduced by almost half.
Pour in cream and lemon juice.
Season then add the chicken to the pan.
Spoon sauce over chicken, sprinkle with capers, and enjoy!!
Prepared, tried, and tested by Rochelle Lazarus Govender from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes - Saffas Daily Recipes
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Amount Per Serving Calories 484Total Fat 22gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 8gCholesterol 151mgSodium 286mgCarbohydrates 28gFiber 2gSugar 2gProtein 43g
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Lemon Chicken Piccata, take a look maybe you wish to try this one as well.