BREADED LEMON CHICKEN PICCATA RECIPES

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
• Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
• Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
• Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Steps:

• Lightly salt each chicken cutlet on both sides using about 1/2 tsp salt total for the four pieces (maybe slightly less depending on size.
• Place the cassava flour on a plate for dredging. About 2 tbsp is all that's needed but adding a little more may make it easier to get things covered.
• Dredge the chicken pieces in cassava flour and shake off any excess. Set aside on a clean plate.
• Heat 1 tbsp of oil over in a pan over medium-high for about a minute (may need slightly more oil if not using a nonstick pan). Add the chicken cutlets to the pan and cook for 3-4 minutes per side. The internal temperature should reach 165 degrees Fahrenheit. Remove them from the pan and set them on a clean plate.
• If possible, leave the leftover flavorful chicken bits/residue in the pan- this makes a big impact on the sauce. If it's burnt, clean out the pan a bit with a wet cloth.
• In the same pan, over medium-high heat, add the 1/4 cup coconut oil for the sauce. As it melts, scrape the chicken pieces from the bottom of the pan.
• Reduce the heat to medium and add the garlic. Saute it for about a minute, then add the broth, lemon juice, and capers.
• Simmer for 3-4 minutes on medium heat, then add in the capers and sliced lemons (optional).
• Add the chicken back to the pan, lower the heat and cook for 1-2 more minutes.
• Arrange the chicken cutlets on plates, then spoon the extra sauce over the top. Garnish with sliced lemons and parsley.