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10) Chicken Piccata Served over Spaghetti Squash

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash about 3–4 lb
  • 1 lb boneless skinless chicken breasts 2 large, pounded thin
  • 1/2 cup all-purpose flour for dredging
  • 1 tsp salt and 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 1/3 cup chicken broth or white wine + broth mix
  • 3 tbsp fresh lemon juice about 1 lemon
  • 2 tbsp capers drained
  • 1 tbsp chopped fresh parsley

Method
 

  1. Preheat oven to 400°F. Halve squash, scoop seeds, roast cut-side down 35–40 minutes until tender; shred with fork.
  2. Season chicken with salt and pepper, dredge in flour, shaking off excess.
  3. Heat oil in a skillet over medium-high heat; cook chicken 3–4 minutes per side until golden and cooked through. Transfer to a plate.
  4. Reduce heat, add butter, broth, lemon juice, and capers; simmer 2 minutes, scraping browned bits.
  5. Return chicken to pan to warm and coat with sauce; sprinkle parsley.
  6. Serve chicken slices over spaghetti squash and spoon extra sauce on top.