Lemon Chicken Piccata



2 10-ounce chicken breast cutlets

Sea salt and black pepper

2 tablespoons self-rising flour

2 Tablespoons olive oil

2 garlic cloves, minced

1/2 cup chicken broth

2 Tablespoons lemon juice and grated zest reserved for garnish

1 teaspoon white wine vinegar

1 tablespoon capers, drained and rinsed

1 tablespoon unsalted butter



Dredge chicken in 1 tablespoon of flour that has been seasoned with salt and pepper.

Place 1 tablespoon of olive oil in a sauté pan, add the chicken breast cutlets and cook on

medium heat for about five minutes each side or until the chicken is cooked completely. Remove chicken from pan.


Stir together the chicken broth, flour and lemon juice. Add 1 tablespoon of olive oil and minced

garlic to the sauté pan and cook on medium heat for two minutes. Sauce will begin to thicken.

Add the vinegar and capers. Whisk in the butter and simmer for 2 more minutes.


Place chicken on serving dish and drizzle with the sauce, garnish with lemon zest.


Nutritional Information:

Protein 25 grams

Carbohydrates 4 grams

Sodium 326 milligrams

Cholesterol 80 milligrams

Saturated Fat 3 grams

Total Fat 9.5 grams

Calories 207