Ellen Whiteman

Chicken Piccata with Roasted Zucchini and Meyer Lemons is a delicious Italian dish with a tangy and savory flavor. The chicken is coated in flour and cooked in a combination of clarified butter and olive oil. It is then simmered in a sauce made with dry white wine, lemon juice, grated lemon peel, and drained capers. The dish is garnished with minced fresh parsley and lemon slices. It is a Paleo-friendly recipe that is perfect for those following a Paleo diet. The dish is popular in Italy and other Mediterranean countries.

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🍗 Paleo

10 mins

15 mins

Nutritional Value

Protein - unknown
Carbohydrates - unknown
Fats - unknown


Total: 12Serves: 4
4 breasts Skinless Boneless Chicken Breasts
1/4 cup Flour
1/2 tsp Salt
1/4 tsp Freshly Ground Black Pepper
1/4 cup Clarified Butter
1 tbsp Olive Oil
1/8 cup Dry White Wine
1 tbsp Lemon Juice
1 tsp Grated Lemon Peel
1/4 cup Drained Capers
1/4 cup Minced Fresh Parsley
Lemon Slices

for garnish


Step 1 : 

Place chicken breast between 2 sheets of plastic wrap and pound to 1/4-inch thickness.

Step 2 : 

Combine flour, salt, and pepper in a plastic bag.

Step 3 : 

Add chicken breasts to the bag and shake to coat. Shake off excess.

Step 4 : 

In a large skillet, heat clarified butter and olive oil until bubbling. Sauté chicken breasts for 2-3 minutes on each side.

Step 5 : 

Drain chicken breasts on paper towels and cover to keep warm.

Step 6 : 

Pour off all but 2 tablespoons of fat in the skillet. Stir in dry white wine, scraping the bottom to loosen browned bits.

Step 7 : 

Add lemon juice and grated lemon peel. Return chicken breasts to the skillet and heat until the sauce thickens.

Step 8 : 

Spoon the remaining sauce over the chicken breasts, sprinkle with drained capers and minced fresh parsley. Serve garnished with lemon slices.

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