Lemon Chicken Piccata

Name: Lemon Chicken Piccata
Prep time: 25 min
Yield: 2 servings
Cuisine: Italy
Ingredients: 2 chicken breasts (150g each), pounded thin; 1/4 cup all-purpose flour; 2 tbsp olive oil; 1/2 cup low-sodium chicken broth; 3 tbsp lemon juice; 1 tbsp capers, well-rinsed; 1 tbsp unsalted butter; Fresh parsley

Classic Italian lemon-butter chicken — kidney-friendly when capers are rinsed and butter is used sparingly.

Prep time 25 min

Servings 2

Calories 340 kcal

CKD Moderate

Nutrition (per serving)

340

Calories

195mg

Phosphorus

195 / 800mg

380mg

Sodium

380 / 2000mg

350mg

Potassium

350 / 2000mg

CKD Tip

Rinse capers thoroughly to cut sodium. Pair with white rice instead of pasta to lower phosphorus.

Ingredients

2 chicken breasts (150g each), pounded thin
1/4 cup all-purpose flour
2 tbsp olive oil
1/2 cup low-sodium chicken broth
3 tbsp lemon juice
1 tbsp capers, well-rinsed
1 tbsp unsalted butter
Fresh parsley

High Protein Low Potassium

Cooking Steps

1
Dredge chicken lightly in flour, shaking off excess.
2
Heat olive oil in skillet. Sear chicken 3-4 min per side. Remove.
3
Add broth, lemon juice, and capers to pan. Simmer 2 min.
4
Whisk in butter. Return chicken to pan to coat.
5
Garnish with parsley and serve.

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Lemon Chicken Piccata

Nutrition (per serving)

Ingredients

Cooking Steps

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