Description
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 yumminess!
Ingredients
Units
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Instructions
- 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!!
Notes
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
Nutrition
- Serving Size: 1
- Calories: 484
- Sugar: 2
- Sodium: 286
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 28
- Fiber: 2
- Protein: 43
- Cholesterol: 151
