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I am such a lemon + capers fan! THIS Piccata is pretty simple, and makes a PERFECT romantic dinner idea for your sweetheart.
Heat the oil and butter in a pan over medium heat.
Season the chicken with sea salt and pepper and dredge or sprinkle on all sides with flour.
Sauté until golden brown, about 2-3 minutes per side and then set aside.
In the same pan, add the garlic and sauté until fragrant, about a minute.
Add in the wine to deglaze the pan.
Then, add the broth, lemon juice, honey and capers, stirring while simmering until the liquids have reduce by half, about 2-3 minutes.
Return chicken to pan and toss to coat.
Season with Parmesan, and mix in the parsley,
Enjoy!
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One Pan Chicken Piccata
I am such a lemon + capers fan! THIS Piccata is pretty simple, and makes a PERFECT romantic dinner idea for your sweetheart.Makes 2 servings
Makes 2 servingsIngredients:
- 2 (6 ounce) chicken breasts, butterflied and pounded thin
- sea salt and pepper to taste
- 1 Tbsp avocado oil, or olive oil
- 4 Tbsp gluten free flour
- 1 Tbsp Ghee, or clarified butter
- 1 clove fresh garlic, chopped
- 1/4 cup dry white wine (optional)
- 1/2 cup organic chicken broth
- 1 fresh lemon, juiced
- 1 Tbsp raw honey
- 2 Tbsp capers
- 1 Tbsp parsley, chopped
- 4 Tbsp shaved fresh Parmesan cheese, to garnish
- 1 cup cooked brown rice, to serve
Instructions:
Heat the oil and butter in a pan over medium heat.
Season the chicken with sea salt and pepper and dredge or sprinkle on all sides with flour.
Sauté until golden brown, about 2-3 minutes per side and then set aside.
In the same pan, add the garlic and sauté until fragrant, about a minute.
Add in the wine to deglaze the pan.
Then, add the broth, lemon juice, honey and capers, stirring while simmering until the liquids have reduce by half, about 2-3 minutes.
Return chicken to pan and toss to coat.
Season with Parmesan, and mix in the parsley,
Serve with cooked brown rice, and your fave veggies.
Enjoy!
❤Rachel
Ingredients
- 2 (6 ounce) chicken breasts, butterflied and pounded thin
- sea salt and pepper to taste
- 1 Tbsp avocado oil, or olive oil
- 4 Tbsp gluten free flour
- 1 Tbsp Ghee, or clarified butter
- 1 clove fresh garlic, chopped
- 1/4 cup dry white wine (optional)
- 1/2 cup organic chicken broth
- 1 fresh lemon, juiced
- 1 Tbsp raw honey
- 2 Tbsp capers
- 1 Tbsp parsley, chopped
- 4 Tbsp shaved fresh Parmesan cheese, to garnish
- 1 cup cooked brown rice, to serve
Instructions
- Heat the oil and butter in a pan over medium heat.
- Season the chicken with sea salt and pepper and dredge or sprinkle on all sides with flour.
- Sauté until golden brown, about 2-3 minutes per side and then set aside.
- In the same pan, add the garlic and sauté until fragrant, about a minute.
- Add in the wine to deglaze the pan.
- Then, add the broth, lemon juice, honey and capers, stirring while simmering until the liquids have reduce by half, about 2-3 minutes.
- Return chicken to pan and toss to coat.
- Season with Parmesan, and mix in the parsley,
- Serve with cooked brown rice, and your fave veggies.
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