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Lemon Chicken Picatta

Learn the healthy way to make Lemon Chicken Picatta. It tastes great and helps you lose weight.
  • 4 boneless skinless chicken breast filets (about 4oz each)
  • 1 large sweet onion, chopped
  • 2 cloves garlic, crushed
  • 2 tbsp olive oil
  • 1/4 cup gluten-free all purpose flour
  • ½ cup dry white wine
  • 2 lemons
  • 1 tbsp capers
  • 1 cup low sodium chicken broth or stock
  • 2 tbsp Italian parsley, finely chopped
  1. Squeeze the juice of one lemon into a medium-sized bowl.
  2. Pat the chicken breasts dry.
  3. Place a piece of plastic wrap across a cutting board. Then lay the chicken breast on top of the plastic wrap and place another piece of plastic wrap over the chicken. Using a mallet, flatten the chicken breast until they are about ¼ inch thick.
  4. Heat a large sauté pan over medium-high heat and add the olive oil and heat for 30 seconds.
  5. Add the onion and garlic to the sauté pan and cook for 2 minutes. Remove from pan and set aside.
  6. In a shallow, elongated dish, combine gluten-free flour and a dash of salt.
  7. Coat both sides of the chicken breast with the flour mix, and add them one at a time to the hot pan. Cook 2-3 minutes per side or until they are nicely browned.
  8. Remove them from the pan and set aside on a plate.
  9. To make the sauce, add the chicken broth, lemon juice, and capers to the pan. Add the onion-garlic mixture to the pan and heat.
  10. Return the chicken to the pan; bring the liquid to a boil, lower the heat and simmer for about 3 minutes or until the mixture has reduced. Add the chopped parsley at the end.

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