Oh Chicken Piccatta- I love all your lemony and salty flavors- so I had to figure out how to "Nutrish" the recipe! Normally Chicken Piccatta is full of saturated fat due to all the delicious butter- BUT instead I used vegan butter- replacing with good fats and used less butter overall.
If you enjoy capers, lemon and butter - you will love this, and it comes together in just a few minutes, with limited ingredients.
Chicken Piccatta:
Season 4-5 skinless chicken breasts with salt and pepper. Dust your chicken breasts in flour and shake off all excess- very light coating.
Heat a large sauté pan on medium heat and add 2 tablespoons olive oil and 2 small pats of vegan butter.
Cook the chicken breasts in the melted vegan butter and olive oil. Turn halfway, to get a nice crisp on each side, and ensure an internal temp of 165 degrees.
Remove fully cooked chicken breasts and set aside.
Next, deglaze the pan with the juice of a lemon, and about a 1.5 cups of chicken broth.
Add 1 pat of vegan butter, stir and scrape the browned bits of chicken off the pan. This will create a pan sauce.
Add capers in brine to your taste (careful- they are very salty), bring the sauce to a simmer, add the cooked chicken back to the pan, spoon on the sauce, while reheating the chicken.
Serve with your favorite sides. I served with a fresh salad and focaccia bread. It was perfect! Would also be great with roasted vegetables. ENJOY!
Nutritional Notes:
Vegan Plant Based Butter - Is Plant-Based Butter Healthy? Nutrition and How It Compares (healthline.com)
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