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Lemon Chicken Piccata

lemon piccataThis is one of those really easy recipes that tastes like it took forever to prepare.  The fresh taste of lemon pairs so nicely with the chicken.  This is a dish you can serve any time of year and it will always be a welcome treat on your table.  There is something about using fresh lemon that makes almost any dish seem to come to life.  This is beautiful served with a salad and some fresh gluten-free bread.  Serves 4.

1/2 cup gluten-free flour blend (any favorite blend will work)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 pound boneless, skinless chicken breast
2 Tablespoons olive oil
1 fresh lemon
2 teaspoons capers, drained
1 teaspoon honey or agave nectar
1 Tablespoon butter or margarine

Combine flour, salt, pepper and garlic powder in a shallow bowl.

Take each individual piece of chicken and place it between two sheets of wax paper.  With a mallet, flatten the chicken until it is approximately 1/2″ thick.  Remove the wax paper and place the chicken on a plate.  Continue until all of the chicken is pounded to the same thickness.

Heat the olive oil in a large frying pan over medium heat.  Dip the pieces of chicken in the flour mixture and shake off any excess flour.  Add the chicken to the skillet and brown approximately three minutes per side.  Remove the chicken from the pan and place on a serving plate.

Use a grater to grate 1 teaspoon lemon zest into a small bow.  Then squeeze the lemon juice into the same bowl. 

Add the butter to the frying pan.  Turn heat to low.  Once the butter is melted add the lemon juice, capers and honey.  Remove the pan from the heat.  This looks lovely served with lemon slices and fresh parsley.

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