Chicken Piccata With Lemon Butter Sauce With Capers

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Chicken Piccata with lemon butter sauce with capers will require two boneless and skinless chicken breasts. Make chicken Piccata with lemon butter sauce with capers with help from a national fitness champion in this free video clip.

Part of the Video Series: Delicious Recipes & Dietetics
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Video Transcript

Hi, I'm Chrisie Allemand, registered dietitian, and founder of Nutrition Coach for life, and I want to show you how to make chicken piccata with lemon butter sauce with capers. This dish really is a treat. You may have seen it on the menu at your favorite Italian restaurant, but I challenge you to recreate it at home, it's quite easy to do. Here's what you'll need. 2 boneless and skinless chicken breasts, salt-free chicken seasoning, almond flour, 2 tablespoons clarified butter, 1 tablespoon sunflower oil, the juice from 1 lemon, a half a cup of chicken stock, and a quarter cup of capers. First, you're gonna trim your chicken of excess fat. Then you butterfly the breast. Next, add salt-free seasoning to your chicken. In a plate add almond flour and dredge your chicken in the flour then shake off the excess. In a medium skillet over medium heat melt 1 tablespoon of clarified butter and 1 tablespoon of sunflower oil. When the butter and oil start to sizzle, add the pieces of chicken and cook for three minutes. When your chicken is brown, flip and cook the other side for three additional minutes. remove and transfer to a plate. Now add to the pan 1 tablespoon clarified butter, squeeze in your lemon, add the chicken stock and the capers. Bring this mixture to a boil, constantly scraping the bottom of your pot. Reduce your heat to medium and add the chicken back to the pan. Simmer for five minutes, remove the chicken. Now plate it out and pour the sauce over your chicken. You'll love the zesty flavor of the chicken piccata with lemon butter sauce and capers.


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