Lemony Chicken Piccata
Fast, easy and delicious! This amazing chicken piccata recipe takes just a few simple ingredients and less than 30 minutes to make. The capers are the star of this dish. With the lemon juice, you'll help balance your pH, rev your metabolism, and detox your body.
- 2 pounds skinless, boneless cutlets
- 1 cup mushrooms, sliced
- 1.5 tsp lemons (juice from lemon and 1/2 lemon sliced)
- 3 cloves garlic, minced
- 2 tbsp butter or ghee
- 1 tsp salt
- pepper to taste
Cut the chicken breasts lengthwise in half or into thirds. Alternatively, purchase thin cuts (or ask your butcher to cut it thin). Season the breasts with salt and pepper on both sides.
In a large, skillet, heat the butter or ghee on medium/high heat. Add the cutlets one by one. Cook for about 3 to 4 minutes on each side or until cooked through. You may need to cook the chicken in batches. Set aside.
Reduce the temperature to low. Add more ghee or butter if needed. Saute the mushrooms for about 2 minutes. When the mushrooms are soft, squeeze one lemon into the pan and add the garlic and capers.
Simmer and stir for about one minute, then add the lemon slices. Return the chicken and stir to coat it in the sauce and simmer for another minute. Spoon the buttery sauce on top for serving.