Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, lemon chicken piccata. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Scrape and dissolve any brown bits from the bottom of the skillet. In a shallow bowl put the flour, salt and pepper and dredge your chicken, shaking off excess. Lemon Chicken Piccata - a simple yet super impressive chicken piccata in a tasty lemon, butter and capers sauce.

Lemon Chicken Piccata is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Lemon Chicken Piccata is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook lemon chicken piccata using 14 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Lemon Chicken Piccata:

1. Make ready Chicken
2. Take Chicken tender loins
3. Take Eggs
4. Get Olive oil
5. Get Salt
6. Take Pepper
7. Take Garlic powder
8. Prepare large lemon (for zest)
9. Make ready Sauce
10. Prepare Flour
11. Take Minced garlic
12. Prepare Dry white wine
13. Get Chicken broth
14. Prepare Lemon (for juice)

Discard half the chicken juice from skillet and reduce heat to low. Line a sheet pan with parchment paper. Perfect for weeknights and the leftovers save well for lunch the next day. It's gluten free, paleo, low carb and keto.

Steps to make Lemon Chicken Piccata:

1. In a mixing bowl, mix eggs with salt, pepper, garlic powder, and lemon zest.
2. In a large non-stick skillet, put olive oil and swish around so it covers the entire bottom of the pan. Heat on low
3. While the oil heats, put as many chicken pieces into the mixing bowl as you can. Let sit until all the egg mixture is absorbed.
4. Place chicken in skillet. Heat on medium for 3-5 min. Then flip over with a spatula. Flip carefully so as not to lose the egg batter.
5. Keep flipping every 5 min until golden brown. Check that the chicken is fully cooked by cutting the fattest part. If it is white, the chicken is cooked. If it is pink or red, the chicken needs more time.
6. Remove cooked chicken and place on a plate and reduce the pan's heat to low.
7. (For sauce. If not using sauce, recipe is done at previous step.) Add garlic to pan and stir. Let sit until garlic starts to turn brown (about a minute)
8. Deglaze the garlic with white wine. Stir and let sit for a few minutes so the wine cooks off.
9. Add chicken broth and lemon juice. Stir.
10. Then add flour- the more flour, the thicker so add to desired consistency. Then turn off heat.
11. Pour sauce over chicken. Serve and enjoy. Delicious with spaghetti squash. Leftovers last in fridge for 5-7 days.

Lemon Chicken Piccata is a budget-friendly take on an Italian classic! Incredibly easy, low carb, and diabetic-friendly, this piccata recipe is one you'll want to make again and again. Chicken piccata was one of the first authentic Italian recipes I ever tried. Heat a large skillet over medium-high heat. Chef John, I love all your recipes - easy AND delicious!

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