Recipe courtesy of Steve DeShazo
Chicken Piccata
Getting reviews...
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 393
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 57 g
- Cholesterol
- 179 mg
- Sodium
- 1064 mg
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 393
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 57 g
- Cholesterol
- 179 mg
- Sodium
- 1064 mg
Ingredients
Directions
- Season both sides of chicken with salt and pepper. Place clarified butter in hot frying pan and saute chicken breasts over medium heat for 3 to 4 minutes on each side until cooked through. Remove to plate. Add more clarified butter to pan if necessary and saute mushrooms until brown. Deglaze the pan with chicken broth, add the fresh herbs and lemon juice, and reduce by 1/3. Thicken with cornstarch mixed with a little chicken broth. Salt and pepper the sauce, to taste. Plate the chicken breasts, and spoon the sauce over. Garnish with capers.
