Lemon Butter Chicken Piccata Recipe
Lemon Butter Chicken Piccata flaunts creamy indulgence without guilt, proving plant-based meals can impress effortlessly, ladies.
Tangy lemon juice and silky vegan butter mock your diet doubts while seducing taste buds with bright, zesty charm.
Capers crash the party with briny attitude, transforming every bite into a drama-free flavor explosion worth Instagramming.
Plant-based “chicken” sizzles, soaking up citrus-garlic magic, while sauce whispers, “You deserve this indulgence, no excuses necessary.”
Serve with elegance, sip wine if mood strikes, and bask in the glory of easy, satisfying vegan dinner mastery tonight.
Lemon Butter Chicken Piccata Recipe
Creamy, tangy, vegan “chicken” simmered in lemon-garlic butter sauce with briny capers, ready in under an hour.
Ingredients
Method
- Pat vegan “chicken” dry; season with salt and pepper, then lightly coat with flour.
- Heat olive oil in skillet over medium heat; sauté “chicken” until golden, about 3–4 minutes per side.
- Remove “chicken”; set aside on a plate.
- Melt vegan butter in the same pan; add garlic and sauté 30 seconds until fragrant.
- Pour vegetable broth and lemon juice into skillet; scrape any brown bits, simmer 2–3 minutes.
- Stir in capers; return “chicken” to pan and coat with sauce for 3–5 minutes.
- Garnish with chopped parsley; serve immediately with pasta, rice, or steamed vegetables.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 16g
Vitamins & Minerals (per serving)
- Vitamin C: 40%
- Vitamin A: 8%
- Calcium: 6%
- Iron: 10%
- Vitamin K: 12%
Notes & Tips
- Marinate vegan “chicken” in lemon juice and olive oil for 15 minutes for extra flavor.
- Use gluten-free flour for allergy-friendly option.
- Add more lemon zest for brighter citrus punch.
- Serve over zucchini noodles for low-carb elegance.
- Drizzle remaining pan sauce over “chicken” before plating for maximum flavor.
