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Lemon Chicken Piccata

Lemon Chicken Piccata

Ingredients:

Lemon Chicken Piccata

  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1/4 cup flour
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 2 Meyer lemons, juiced
  • 3/4 cup heavy cream
  • 1/4 cup capers
  • Chopped parsley, for garnish
  • 1 pound angel hair pasta, cooked according to package directions

Directions:

  1. Season chicken with salt and pepper; dredge in flour.
  2. In a large skillet, heat butter and oil on medium-high heat.
  3. Place chicken in skillet.
  4. Cook each side for 3 minutes, or until cooked through and no longer pink.
  5. Remove from skillet; set aside.
  6. Turn heat to medium-low.
  7. Add broth, lemon juice, heavy cream, and capers.
  8. Bring sauce to a boil and reduce to medium-low heat.
  9. Adjust seasonings as needed.
  10. Allow sauce to cook for about 3 minutes.
  11. Serve chicken over cooked pasta; spoon sauce over both.
  12. Garnish with parsley.

Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
950 calories, 36 g fat, 17 g saturated fat, 190 mg cholesterol, 550 mg sodium, 95 g carbohydrate, 6 g fiber, 4 g sugar, 57 g protein

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