Chicken Piccata with Lemon Caper Butter Sauce (No Flour)

Low carb Chicken Piccata without breading.

4.86 from 7 votes

Chicken Piccata with Lemon Caper Butter Sauce (No Flour)

Chicken piccata made without flour or breading: thin chicken breasts sautéed until golden and finished with a lemon, caper, and butter pan sauce. Low carb and ready in 25 minutes.

Prep Time10

Cook Time15

Course: dinner

Cuisine: American, Italian

Meat & Poultry: chicken

Servings:

Calories: 320kcal

Author: Dorothy Stainbrook

Equipment

large skillet
mallet or something to pound chicken thin

Ingredients

1 ½ pounds chicken breasts (4 large) pounded thin
1 Teaspoon salt
2 Tablespoons olive oil
⅓ Cup finely chopped onions or shallots
2 cloves garlic minced
2 Tablespoons capers
¼ Cup sherry
1 Cup chicken broth
2 lemons juiced
1-2 Tablespoon butter cold
1 Tablespoon finely chopped parsley
lemon wedges for garnish

Instructions

With a mallet, pound the chicken breasts to about 1/2 inch thick. Season them with salt and pepper.
In a skillet add olive oil and heat over med-high heat. When oil is hot, brown 3 to 4 minutes per side, until golden and 165°F inside.
Remove chicken from pan and set aside.
1 1/2 pounds chicken breasts (4 large), 1 Teaspoon salt, 2 Tablespoons olive oil
In the same pan, sauté onions, garlic and capers over medium heat (about 5 min)
When onions are tender, add sherry and bring to a low boil, then add the broth and reduce by half.
Add lemon juice and finish the sauce with cold butter.
1/3 Cup finely chopped onions or shallots, 2 cloves garlic, 2 Tablespoons capers, 1/4 Cup sherry, 1 Cup chicken broth, 2 lemons, 1-2 Tablespoon butter
Return chicken to pan with the sauce and garnish with parsley and lemon wedges if desired.
Serve with a green vegetable and a glass of Pinot Blanc or Sauvignon Blanc!
1 Tablespoon finely chopped parsley, lemon wedges for garnish

Video

Nutrition