Whole30 Chicken Piccata

By Feelgoodfoodie · 30 min

Ingredients

Instructions

1. Season both sides of the chicken cutlets with the salt and black pepper, then set them aside.
2. Pour the flour into a wide bowl. Lightly coat each cutlet in flour, then shake off any excess.
3. Heat the olive oil in a large skillet over medium-high heat. Add the cutlets and cook 3 to 4 minutes per side, until golden brown on both sides. They do not need to be fully cooked through. Move them to a plate.
4. Lower the heat to low and melt the butter in the skillet. Add the minced garlic and cook about 30 seconds, until fragrant.
5. Stir in the low-sodium chicken broth, the drained capers and the lemon juice. Raise the heat to bring it to a simmer.
6. Return the chicken to the skillet. Cook uncovered for about 15 minutes, stirring occasionally, until the sauce has thickened and the chicken is tender.
7. Sprinkle with the chopped parsley and add lemon slices if you like.

Summarized from Feelgoodfoodie's video. Watch it for the details.