Recipe by Sandra1980
"This is a quick and easy recipe for chicken piccata with a caper sauce."
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4 (6 ounce)
skinless, boneless chicken breast halves
fresh lemon juice
freshly ground black pepper
chopped fresh flat-leaf parsley
I was a little hesitant to try this because It had so few ratings but I made this for my husband last night and he really loved it. The only thing I did differently was I cooked the sauce and chicken together instead of taking out the chicken and pouring the sauce later. I think it allowed the chicken to absorb more of the flavor. Anyway, give it a try because this is a winner!
I made this recipe without dredging the chicken in flour (as I was looking to make a grain free dish). I sauteed seasoned chicken tenderloins in coconut oil.
I served it over baked spaghetti squash with a little shredded parmesan on top. Both my husband and I found the sauce to be too lemony and/or tart. However, it was a good base. I will make it again, but next time I will probably cut the lemon in half, decrease the capers and add some butter (which perhaps I was missing because I didn't cook the chicken in butter).
Thanks for sharing this.
I made this last night and it was a big hit!!! I will make it again!
Simple and quick, this makes a flavorful dish, wonderful served over pasta.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Piccata with Capers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 106
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