Chicken Piccata with Lemon Glaze - Bravabod
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Chicken Piccata with Lemon Glaze

Valentina

Tender chicken cutlets coated in a thick lemon-caper glaze. No heavy breading required and delicious enough for entertaining. Try serving this alongside braised greens and potatoes for a delicious meal.

How To MakeDiet Type: Classic

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Freeze For 3-4 months

Best by 3-4 days


Shopping List
    Chicken
  • 1 pound raw chicken breast cutlets (about 2 breasts)
  • 1/4 cup all purpose flour (or gluten-free blend)
  • 2 tablespoons parmesan cheese, grated
  • 2 tablespoons olive oil
  • salt and pepper, to taste Glaze
  • 1/2 cup salted chicken broth
  • 1/4 cup white wine
  • 1/4 cup butter (or olive oil, Note 1)
  • 2 tablespoons fresh sage, chopped (or 1/8 teaspoon dried sage)
  • 1 lemon, juiced
  • 2 tablespoons fresh parsley, chopped 
  • 3 tablespoons capers
  • 1 tablespoon corn starch, arrowroot starch, or tapioca starch

Instructions
  1. Step 1: Rinse and dry the chicken cutlets completely. They should be about 1/4" thick each. Preheat the oven to 250°F and place a casserole pan or baking sheet inside.
  2. Step 2: Combine the flour, parmesan, salt, and pepper. Dredge the chicken cutlets on both sides in the flour mixture. If you run out of the flour mixture, mix together a little more of the coating.
  3. Step 3: Heat the 2 tablespoons of butter in a wide frying pan over medium-high heat. Add the coated cutlets, being careful not to overcrowd the pan. Sear 2 to 3 minutes per side. Transfer the seared cutlets to the baking sheet or pan in the preheated oven. The cutlets will stay warm in the oven and keep cooking while you sear the remaining cutlets.
  4. Step 4: After searing all the chicken, lower the heat to medium. Whisk together all glaze ingredients, except the parsley, in a bowl. Add this to the pan, whisking constantly as you do so to avoid any clumps. Keep stirring slowly for about 3 minutes, until the glaze thickens and the butter has completely melted. Once thickened. transfer the chicken from the oven to the pan and toss in the glaze. Toss in the parsley.
  5. Serve: Enjoy warm with some cracks of black pepper and extra lemon wedges.

Recipe Notes

Note 1: For a lighter option, you can substitute the 4 tablespoons of butter with a blend of 2 tablespoons of butter and 2 tablespoons of chicken broth.

Nutrition

Tender chicken cutlets coated in a thick lemon-caper glaze. No heavy breading required and delicious enough for entertaining. Try serving this alongside braised greens and potatoes for a delicious meal.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3-4 months

Best by 3-4 days


Shopping List
    Chicken
  • 1 pound raw chicken breast cutlets (about 2 breasts)
  • 1/4 cup almond flour or almond meal
  • 2 tablespoons parmesan cheese, grated
  • 2 tablespoons olive oil
  • salt and pepper, to taste Glaze
  • 1/2 cup salted chicken broth
  • 1/4 cup white wine
  • 1/4 cup butter (or olive oil, Note 1)
  • 2 tablespoons fresh sage, chopped (or 1/8 teaspoon dried sage)
  • 1 lemon, juiced
  • 2 tablespoons fresh parsley, chopped 
  • 3 tablespoons capers
  • 1 tablespoon corn starch, arrowroot starch, or tapioca starch

Instructions
  1. Step 1: Rinse and dry the chicken cutlets completely. They should be about 1/4" thick each. Preheat the oven to 250°F and place a casserole pan or baking sheet inside.
  2. Step 2: Combine the flour, parmesan, salt, and pepper. Dredge the chicken cutlets on both sides in the flour mixture. If you run out of the flour mixture, mix together a little more of the coating.
  3. Step 3: Heat the 2 tablespoons of butter in a wide frying pan over medium-high heat. Add the coated cutlets, being careful not to overcrowd the pan. Sear 2 to 3 minutes per side. Transfer the seared cutlets to the baking sheet or pan in the preheated oven. The cutlets will stay warm in the oven and keep cooking while you sear the remaining cutlets.
  4. Step 4: After searing all the chicken, lower the heat to medium. Whisk together all glaze ingredients, except the parsley, in a bowl. Add this to the pan, whisking constantly as you do so to avoid any clumps. Keep stirring slowly for about 3 minutes, until the glaze thickens and the butter has completely melted. Once thickened. transfer the chicken from the oven to the pan and toss in the glaze. Toss in the parsley.
  5. Serve: Enjoy warm with some cracks of black pepper and extra lemon wedges.

Recipe Notes

Note 1: For a lighter option, you can substitute the 4 tablespoons of butter with a blend of 2 tablespoons of butter and 2 tablespoons of chicken broth.

Nutrition

Tender chicken cutlets coated in a thick lemon-caper glaze. No heavy breading required and delicious enough for entertaining. Try serving this alongside braised greens and potatoes for a delicious meal.

How To MakeDiet Type: Paleo

liked this

Freeze For 3-4 months

Best by 3-4 days


Shopping List
    Chicken
  • 1 pound raw chicken breast cutlets (about 2 breasts)
  • 1/4 cup cassava flour or almond flour
  • 2 tablespoons nutritional yeast or plant-based parmesan
  • 2 tablespoons olive oil
  • salt and pepper, to taste Glaze
  • 1/2 cup salted chicken broth
  • 1/4 cup white wine (Note 1)
  • 1/4 cup grass-fed butter or ghee (or olive oil, Note 2)
  • 2 tablespoons fresh sage, chopped (or 1/8 teaspoon dried sage)
  • 1 lemon, juiced
  • 2 tablespoons fresh parsley, chopped 
  • 3 tablespoons capers
  • 1 tablespoon arrowroot starch or tapioca starch

Instructions
  1. Step 1: Rinse and dry the chicken cutlets completely. They should be about 1/4" thick each. Preheat the oven to 250°F and place a casserole pan or baking sheet inside.
  2. Step 2: Combine the flour, parmesan, salt, and pepper. Dredge the chicken cutlets on both sides in the flour mixture. If you run out of the flour mixture, mix together a little more of the coating.
  3. Step 3: Heat the 2 tablespoons of butter in a wide frying pan over medium-high heat. Add the coated cutlets, being careful not to overcrowd the pan. Sear 2 to 3 minutes per side. Transfer the seared cutlets to the baking sheet or pan in the preheated oven. The cutlets will stay warm in the oven and keep cooking while you sear the remaining cutlets.
  4. Step 4: After searing all the chicken, lower the heat to medium. Whisk together all glaze ingredients, except the parsley, in a bowl. Add this to the pan, whisking constantly as you do so to avoid any clumps. Keep stirring slowly for about 3 minutes, until the glaze thickens and the butter has completely melted. Once thickened. transfer the chicken from the oven to the pan and toss in the glaze. Toss in the parsley.
  5. Serve: Enjoy warm with some cracks of black pepper and extra lemon wedges.

Recipe Notes

Note 1: White wine may be substituted with an equal amount of chicken broth.

Note 2: For a lighter option, you can substitute the 4 tablespoons of butter with a blend of 2 tablespoons of butter and 2 tablespoons of chicken broth.

Nutrition

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Chicken Piccata with Lemon Glaze

PT20M 1 pound raw chicken breast cutlets (about 2 breasts) 1/4 cup all purpose flour (or gluten-free blend) 2 tablespoons parmesan cheese, grated 2 tablespoons olive oil salt and pepper, to taste 1/2 cup salted chicken broth 1/4 cup white wine 1/4 cup butter (or olive oil, Note 1) 2 tablespoons fresh sage, chopped (or 1/8 teaspoon dried sage) 1 lemon, juiced 2 tablespoons fresh parsley, chopped  3 tablespoons capers 1 tablespoon corn starch, arrowroot starch, or tapioca starch Gluten Free Paleo Low-Carb 4 Servings Ingredients:

4 Servings

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