Chicken Piccata with Zucchini Noodles

Bursts of zesty lemon, salty capers, and a savory rich sauce coat fried chicken breasts and healthy zucchini noodles in this delicious dish.

15 minutes

30 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	475
Fat:	40 g
Carbohydrates:	29 g
Protein:	0 g
Calculated per serving.

by strictlydelicious

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Serves: 2

Ingredients

2 whole 2 whole 2 whole Chicken Breasts, boneless skinless
0.5 cup 0.5 cup 0.5 cup Tapioca Starch
.5 tsp .5 tsp .5 tsp Sea Salt
0.125 tsp 0.125 tsp 0.125 tsp Black Pepper
1 Tbsp 1 Tbsp 1 Tbsp Olive Oil, Extra Virgin
1 whole 1 whole 1 whole Lemon
2 cloves 2 cloves 2 cloves Garlic, diced
0.5 cup 0.5 cup 0.5 cup Chicken Broth, free range
1 Tbsp 1 Tbsp 1 Tbsp Capers
2 Tbsp 2 Tbsp 2 Tbsp Wine, White, (or 2 tablespoons chicken broth)
1 Tbsp 1 Tbsp 1 Tbsp Butter, Salted
1 Tbsp 1 Tbsp 1 Tbsp Parsley, chopped (optional)
2.5 whole 2.5 whole 2.5 whole Zucchini, both ends cut off

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place a chicken breast on a cutting board between two layers of plastic wrap or parchment paper. With a mallet (or your fist), pound the chicken until it is about 1/2 inch thick. Repeat with the other chicken breast.
In a wide shallow bowl or a plate with high walls, add the flour, salt, and pepper. Mix until evenly combined. Add one pounded chicken breast to the flour mixture and coat it evenly on both sides. In a large skillet, heat 2 tablespoons of the olive oil over medium high heat. When the oil is hot, add the "breaded" chicken breast to the hot oil. Cook for about 2 minutes on each side, or until the chicken is golden brown and cooked all the way through. Remove the breast to a plate and cover it with foil. Repeat this step with the other chicken breast.
Cut your lemon in half lengthwise. Cut off the pointed ends of one lemon half, and then cut thin slices crosswise down the half from one end to the other. Juice the other half of the lemon into a small bowl.
In the skillet you used to cook the chicken, add the diced garlic. Cook the garlic in the oil already in the pan over medium-low heat until it starts turning golden. Add the chicken broth and the lemon slices and cook until the lemon starts getting soft. Then add the capers, the fresh squeezed lemon juice, and the white wine if you're using it, and let the sauce cook and reduce until all the flavors have melded together and the sauce has thickened a bit. Remove the pan from heat and stir in the butter until melted and the sauce has thickened even more. {Try not to spoon it all into your mouth right then and there.}
Cut your zucchinis in half crosswise. Load each half onto a spiralizer individually and spiralize each half using the smallest blade.
Heat 1 tablespoon of olive oil in a large pan. When the oil is hot, add some zucchini noodles to the pan. You are sauteeing the noodles in batches here, so take your time. Don\'t try to cook them all at once or you'll just get mushy noodles. Cook the noodles for a few minutes, tossing occasionally, until they're cooked all the way through "al dente." Repeat in batches with the remaining noodles, adding more olive oil if necessary. Sprinkle the cooked noodles with sea salt. (Do NOT add the salt before or during cooking. It will only make the noodles release their moisture and get soggy.)
Plate the noodles, add a chicken breast, and pour the sauce over top. Garnish with chopped parsley if desired. Enjoy!