Lemon Chicken Piccata

Lemon Chicken Picatta comes out very soft and has a light, refreshing buttery taste.

Ingredients:

1 lb of chicken tenderloins

½ cup of all purpose gluten-free flour

2 tablespoons of coconut oil

2 cloves of minced garlic

1 cup of low sodium chicken or vegetarian broth

½ a lemon thinly sliced

3 tablespoons of ghee or butter

2 tablespoons of finely minced parsley

Salt and Pepper to taste

Directions:

Preheat oven to 200F.  Place serving dish in the oven to warm up. Beat chicken tenderloins with mallet. Season chicken with salt and pepper and drench in flour. Remove excess flour. Heat up a pan over medium heat and melt 2 tablespoons of oil. Place chicken on a pan evenly spaced and in a single layer. Pan-fry chicken on both sides until it gets golden brown. Transfer cooked chicken tenderloins to a warm serving dish. Reduce heat to low. Prepare sauce by adding minced garlic to a skillet and cook it for about 20 seconds. Pour in chicken broth and add lemon slices to a hot skillet, cook until sauce thickens. Stir sauce occasionally until it riches desired consistence. Add the lemon juice, simmer until sauce slightly thickens. Drop the butter into the sauce, let it melt and swirl into the sauce. Add cilantro and continue cooking for another 30 seconds. Carefully pour sauce over chicken.  Lemon chicken piccata is ready to be served.

Step-by-step photo recipe

Prepare all the ingredients

Beat chicken tenderloins with mallet and Season chicken with salt and pepper and drench in all purpose gulten-free flour.

Pan-fry chicken on both sides.

Prepare sauce by adding minced garlic to a skillet and cook it for about 20 seconds. Pour in chicken broth.

Add lemons slices; cook until sauce thickens

Add freshly squeezed lemon juice
 

 Drop the butter into the sauce, let it melt and swirl into the sauce.

Add cilantro and continue cooking for another 30 seconds.

 

Carefully pour sauce over chicken.