This is what you will do in the recipe to thicken the sauce with arrow root: Once all the liquid is absorbed & leeks have browned. You will want to drink it with a straw □ No judgements people! Now, what do we use to thicken it? Gluten Free: Arrow Root – is a type of starch that is GF & easier for your gut to digest This sauce is to die for whether you are making it gluten free or non gluten free. How do I make this recipe Gluten Free & Non Gluten Free Oh and did I mention? 1 PAN… yep you heard me, it is all done in this 5 qt frying pan! YES! Clean up just got way easier! So get ready to enjoy the best Healthy Chicken Piccata with Lemon Caper Sauce. My dad always says this is the recipe he can continue to go back to the pan and keep eating. Prepare you taste buds to go crazy for this easy week night dinner! This is perfect for that family dinner to impress or needing to throw together for dinner after school/work! This dish is hands down one of my families favorites. Also I am lightening it up with chicken broth, half & half & deglazing the pot with some delicious white wine. Now, I know I did not come up with Chicken Piccata & it has been around for awhile, but I am bringing a few twists to it, to make it unlike your typical recipe. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.I am ALL about this Chicken Piccata recipe. Discard the lemon halves and serve one chicken breast on each plate. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Boil over high heat until reduced in half, about 2 minutes. On medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, ½ teaspoon salt, and ¼ teaspoon pepper. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.įor the sauce, wipe out the sauté pan with a dry paper towel. Add the chicken breasts and cook for 2 minutes on each side, until browned. Heat 1 tablespoon of olive oil in a large sauté pan over medium to medium-low heat. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and breadcrumb mixtures. In a second plate, beat the egg and ½ tablespoon of water together. Mix the flour, ½ teaspoon salt, and ¼ teaspoon of pepper in a shallow plate. Sprinkle both sides with salt and pepper. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to ¼-inch thick. Sliced lemon and chopped fresh parsley, for serving I don’t want to hear you complain about my mashed potatoes.Ģ split (1 whole) boneless, skinless chicken breastsģ tablespoons unsalted butter at room temperatureġ/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved Oh look! We have some mashed potatoes and roasted broccoli. Take the lemon slices out and add BUTTER. Trip to oven to finish while we make a sauce. WHO DOESNT LIKE MASHED POTATOES? I’d make them all the time if he did! He did eat the broccoli and his big “chicken tender” so I would say it was mostly a success! The adults were 100% in though.Ĭrispy chicken with a lemony butter sauce (this recipe has no capers!)….mixed in with mashed potatoes and broccoli. He had a problem with them last Thanksgiving and hasn’t gotten it out of his head. Chicken Piccata with mashed potatoes & roasted broccoli.Ĭasey and I loooooooved it and I suppose Cooper did too…but he had an incident with the mashed potatoes I served with the piccata.
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