Add chicken pieces to the skillet and cook for about 3 to 4 minutes per side until browned. Cook Chicken: In a large skillet melt 2 tbsp of butter with the olive oil, over medium high heat. Cook for 2 minutes or until slightly thick. Add the chicken back to pan, spoon sauce over pieces and allowing to rewarm. Remove from heat and whisk in remaining 1 1/2 tablespoons of the butter, lemon slices, capers and parsley. Cook until reduced by half, approximately 5 minutes. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan scrape pan to loosen browned bits. Add the broth to pan bringing back to a low simmer. Add chicken, and cook for 3 minutes on each side or until browned. You can buy packaged cutlets, or just make your own by slicing a boneless chicken breast into thin slices. Dredge the chicken in flour and shake off any excess. Heat butter and oil in a large skillet over medium-high heat. Spray the hot skillet with olive oil and add in the chicken. Add the flour to a shallow bowl and dredge chicken in flour shaking off any excess. Slice the chicken breasts in half, butterfly style, so that you have thin cutlets. Cook about 4 minutes on each side to cook through. Once the ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet. They are considered a health food because of their low calorie count, the fact that they’re rich in vitamins and antioxidants, and are high in fiber.Ĭhicken cutlet: Cutlets are thin and boneless slices of meat, in our case chicken. Preheat a large skillet over medium-high heat. In a shallow bowl, mix together the almond flour and tapioca for dredging. It has been described as having a sharp and salty taste. To make it healthier, use whole wheat pasta.Ĭapers: Capers are unripe, but edible, flower buds that have a unique taste, which is why they are normally used as seasonings. You can serve the chicken on its own, or over a bed of angel hair pasta.
Lightly stir in yogurt (can also skip this step and eat without adding yogurt if a creamy sauce isn’t wanted). Heat 3 tablespoons butter and 2 tablespoons oil in a large skillet set over medium-high until the butter has. Discard the flour when finished dredging.
Dip each piece of the chicken in the flour, turning to coat and shake off any excess. Simmer together over a medium-low heat until sauce is to thickness desired. Season the chicken all over with the pepper and 1 teaspoons of the salt. Simmer again until sauce is reduced some and slightly thickened.ĬOMBINE. Heat to a light boil and let sauce cook until reduced a bit. Allow the butter to melt and become brown. Add 3 tablespoons of butter to the pan with the garlic, still on medium-high heat. When fragrant, add chicken broth and place pan back on heat. Fry both sides of the chicken until each side has browned and the chicken has reached an internal temperature of 165 degrees. After cooking chicken, put aside and cook minced garlic.ĬOOK. Or I might cut it up into bite size pieces and serve it over pasta for dinner.GARLIC. My husband and son were really impressed with it too!Īnd the beauty is that we have leftovers, so I can continue to enjoy it for lunches this week! I’ve LOVED Chicken Piccata for so many years but was intimidated to make it at home.īut I’m so glad that I finally tried it because it turned out amazing!!Īctually, better than in most restaurants where I’ve ordered it over the years. You guys, how did I not know all my life that I wasn’t part Italian? 2 boneless skinless chicken breasts 1/2 cup heavy whipping cream 1/4 cup almond flour 1/4 cup capers, drained 4 tablespoons salted butter. This easy Chicken Piccata Recipe is WW friendly, unbelievably delicious, and way simpler to make than I even expected.Īnd because this is one of my new WW recipes for dinner that only has 4 SmartPoints
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