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Lemon Chicken Piccata

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  • 1/3 cup + 1 tablespoon whole wheat flour, divided
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 2 boneless, skinless chicken breasts, halved
  • 2 tablespoons canola oil
  • 1 tablespoon olive oil
  • 3 tablespoons capers, rinsed, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups low-sodium chicken broth
  • 1 lemon, zest and juice
  • 1/4 cup parsley, chopped
  • No Salt Seasoning and Pepper, to taste

Spread 1/3 cup of flour out on a plate with paprika and thyme; mix well. Pound each chicken breast half into thin cutlets. Season each side of cutlets with no salt seasoning and pepper. Dredge each cutlet in flour mixture, shaking off excess.

In a large skillet over medium-high heat, add canola oil. Cook cutlets for 2-3 minutes on each side or until golden brown. Transfer cutlets to a plate; loosely cover with foil to keep warm.

Add olive oil, capers and garlic to the same skillet up to medium heat. Cook for about 30 seconds. Stir in remaining teaspoon of flour until incorporated. Whisk in broth, lemon zest and lemon juice. Add no salt seasoning and pepper. Bring to a simmer and cook until thickened slightly, about 6-8 minutes.

Return cutlets to the skillet with the sauce. Spoon sauce over cutlets and cook for 1 minute. Serve immediately with parsley garnish.

Sponsor: Intermountain Medical Center Heart Institute