Ingredients
- 1/4 cup Quinoa
- 6 oz Chicken breast boneless skinless butterflied
- 2 tbsp Extra-virgin olive oil
- 4 slices Lemon garnish
- 2 tbsp Chardonnay wine optional
- 1/3 cup Chicken broth
- 2 tsp Lemon juice fresh squeezed
- 1 tbsp Capers
- 1 tsp Cornstarch dissolved in an equal amount of water
- 2 slices Crusty bread toasted and buttered if desired
- 1/2 tbsp Fresh parsley garnish
Instructions
- Cook the quinoa according to the instructions on the package. Drain any excess water if needed. Season with salt and pepper to taste.
- Season both sides of the chicken well with salt and pepper.
- Heat a non-stick pan over medium heat. Once hot, add the oil. Sear the chicken on both sides to a deep golden brown. Remove the chicken and transfer to a plate. Sear the lemon slices on one side to deep golden brown, then set aside.
- In the same pan, add the wine, simmer until it reduces by half. Add the broth, lemon juice, and capers and bring to a simmer. Return the chicken to the pan and simmer the chicken to an internal temperature of 160 degrees using a thermometer.
- Slowly add the cornstarch slurry a little at a time, until it reaches a thickened creamy consistency.
- Place the seared lemon slices on the chicken. Serve with bread and quinoa, garnish with parsley.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 415kcal | Carbohydrates: 53g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 726mg | Potassium: 486mg | Fiber: 4g | Sugar: 2g | Vitamin A: 204IU | Vitamin C: 16mg | Calcium: 54mg | Iron: 4mg
Chicken Piccata
Ingredients
- 1/4 cup Quinoa
- 6 oz Chicken breast boneless skinless butterflied
- 2 tbsp Extra-virgin olive oil
- 4 slices Lemon garnish
- 2 tbsp Chardonnay wine optional
- 1/3 cup Chicken broth
- 2 tsp Lemon juice fresh squeezed
- 1 tbsp Capers
- 1 tsp Cornstarch dissolved in an equal amount of water
- 2 slices Crusty bread toasted and buttered if desired
- 1/2 tbsp Fresh parsley garnish
Instructions
- Cook the quinoa according to the instructions on the package. Drain any excess water if needed. Season with salt and pepper to taste.
- Season both sides of the chicken well with salt and pepper.
- Heat a non-stick pan over medium heat. Once hot, add the oil. Sear the chicken on both sides to a deep golden brown. Remove the chicken and transfer to a plate. Sear the lemon slices on one side to deep golden brown, then set aside.
- In the same pan, add the wine, simmer until it reduces by half. Add the broth, lemon juice, and capers and bring to a simmer. Return the chicken to the pan and simmer the chicken to an internal temperature of 160 degrees using a thermometer.
- Slowly add the cornstarch slurry a little at a time, until it reaches a thickened creamy consistency.
- Place the seared lemon slices on the chicken. Serve with bread and quinoa, garnish with parsley.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 415kcalCarbohydrates: 53gProtein: 23gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 36mgSodium: 726mgPotassium: 486mgFiber: 4gSugar: 2gVitamin A: 204IUVitamin C: 16mgCalcium: 54mgIron: 4mg
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