Chicken Piccata

January 5, 2019

Chicken Piccata

Print recipe
Serving Size 1 serving (makes 4)
Per Serving
Calories 268 kcal
Protein 26g
Total Carbohydrate 10g
Total Fat 15g
Fibre 3g

Ingredients

  • 4 thinly sliced chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Large lemon (juice and zest reserved)
  • 1/4 cup white wine
  • 2 cloves garlic (roughly chopped)
  • 1 cup chicken broth
  • 1/2 cup heavy cream or coconut cream
  • 2 tablespoons capers
  • 1 bunch asparagus
  • 1/4 cup fresh parsley (roughly chopped)

Directions

Step 1
Lightly season chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add olive oil to a large cast iron pan set to medium-high heat.
Step 2
Place chicken in heated pan and sear on both sides, about 2-3 minutes per side until golden brown. Chicken does not need to be cooked through. Remove once seared and lower heat.
Step 3
Add chicken stock and white wine, deglaze pan. Add garlic and saute for 1-2 minutes until fragrant. Add lemon juice and heavy cream or coconut cream. Stir well.
Step 4
Place chicken back into pan and cook under low-medium heat until sauce has thickened, about 8 minutes. Add asparagus and cook for an additional 2-3 minutes until tender. Garnish with reserved lemon zest and chopped parsley.
January 5, 2019 By