This lemon chicken recipe is the Mediterranean version of the Italian piccata. The finely laminated breasts are quickly browned in the pan and cooked in an acidic lemon and capers sauce that keeps them juicy. Fresh arugula provides a bitter and vitamin counterpoint.
Mediterranean
Lemon Chicken Breast with Capers and Arugula
Lemon chicken breast with capers and fresh arugula bedding. Light Mediterranean recipe, high in protein and very easy to prepare.
- Spain
- MAIN COURSES
- Light
- High protein
- Low fat
- Low sugar
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 265 kcal
- Protein 40 g
- Fiber 1 g
- Carbohydrates 6 g
- Fat 9 g
- Sodium 480 mg
Story behind the dish
Preparation
Lemon chicken breast with capers and arugula is a preparation from Spain with easy difficulty. Reserve about 30 minutes in total (10 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 chicken breasts (150 g each, crushed thinly).
- Have ready: 3 tablespoons of capers.
- Have ready: Juice of 2 lemons, zest of 1.
- Have ready: 150 ml of chicken broth.
- Have ready: 2 sliced cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Lightly flour the breasts; salt and pepper
Lightly flour the breasts; salt and pepper Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Brown them in hot oil 3-4 minutes per side; booking
Brown them in hot oil 3-4 minutes per side; booking. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
in the same oil
In the same oil, sauté the garlic for 1 min. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the broth
Add the broth, lemon juice and capers; boil 3 min. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Return chicken to skillet; cook 5 more minutes
Return chicken to skillet; cook 5 more minutes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Finish with lemon zest and chopped parsley.
Finish with lemon zest and chopped parsley. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve on a bed of arugula with the breasts and sauce on top
Serve on a bed of arugula with the breasts and sauce on top. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Let the meat rest for a few minutes after cooking so the juices can redistribute before slicing.
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