Dairy-Free Chicken Piccata with Zucchini Noodles

Ingredients

• 4 6 oz Chicken Breasts
• 4 medium Zucchini
• 1/4 cup All-Purpose Flour
• 3 tablespoons Olive Oil
• 1/2 cup Chicken Broth
• 1/4 cup Lemon Juice
• 2 tablespoons Capers
• 2 cloves Garlic
• 1/4 cup Fresh Parsley
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the zucchini noodles using a spiralizer. Set them aside. In a shallow dish, combine the 1/4 cup of All-Purpose Flour with the 1/2 teaspoon of Salt and 1/4 teaspoon of Black Pepper.
2. 2Place the 4 6 oz Chicken Breasts between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound them to an even thickness of about 1.27 cm. Dip each pounded chicken breast into the seasoned flour mixture, coating both sides and shaking off any excess flour.
3. 3Heat the 3 tablespoons of Olive Oil in a large 30.48 cm skillet over medium-high heat, about 204.4°C (200°C). Carefully place the floured chicken breasts into the hot skillet. Cook for 5-6 minutes per side, until the chicken is golden brown and reaches an internal temperature of 74°C. Remove the chicken from the skillet and place it on a plate, tented loosely with foil to keep warm.
4. 4Reduce the heat to medium, about 150°C. Add the 2 cloves of minced Garlic to the same skillet and cook for about 1 minute, until fragrant, being careful not to burn it.
5. 5Pour the 1/2 cup of Chicken Broth and 1/4 cup of Lemon Juice into the skillet. Increase the heat back to medium-high and bring the liquid to a simmer, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the 2 tablespoons of Capers and let the sauce simmer for 2-3 minutes.
6. 6Add the prepared zucchini noodles to the skillet with the sauce. Toss gently to coat the noodles. Cook for 2-3 minutes, or until the zucchini noodles are tender-crisp. Stir in the 1/4 cup of Fresh Parsley.
7. 7Return the cooked chicken breasts to the skillet, nestling them into the zucchini noodles and sauce. Cook for 1-2 minutes, just to heat the chicken through. Serve immediately.

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