Ingredients
2 large boneless skinless chicken breasts, halved horizontally
1 medium cauliflower head, cut into 4 cups florets
2 medium lemons, juiced and zested
2 tablespoons rinsed and drained capers
5 tablespoons unsalted butter, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Pat chicken cutlets dry and season both sides with salt and pepper
Heat 1 tablespoon butter in a skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through
Transfer to a plate and cover to rest
Meanwhile, steam cauliflower florets until tender (about 8-10 minutes)
Mash cooked cauliflower with 2 tablespoons butter, 1 tablespoon lemon juice, and 1 teaspoon lemon zest
In the same skillet, melt 1 tablespoon butter and deglaze with 1/4 cup fresh lemon juice. Add capers and cook for 2 minutes until reduced
Simmer sauce, then stir in 1 tablespoon butter to enrich
Toss sauce with chicken and serve over cauliflower mash
Notes
Use a meat mallet to evenly pound chicken to 1/4-inch thickness for even cooking
For extra richness, add 1/4 cup heavy cream to the sauce
Capers can be substituted with caper berries for a milder taste
Let chicken rest before slicing to retain juices
- Prep Time: 15
- Cook Time: 25
- Category: Meals
- Method: Pan-searing
- Cuisine: Italian
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 180mg