Quail Piccata

Quail piccata with lemon caper butter sauce

RECIPE #41

Butter, lemon, and capers over golden-seared quail breast ā€” piccata the way it should be.

šŸ”„ Cook: 10 min šŸ½ Serves: 4 šŸ’Ŗ 340 cal

Ingredients

  • 4 quail breasts
  • 1 tbsp flour
  • 2 tbsp butter
  • 1/4 cup chicken broth
  • 2 tbsp lemon juice
  • 1 tbsp capers

Instructions

  1. Dredge the quail in the flour.
  2. Sear in the butter until golden.
  3. Add the broth, lemon juice, and capers.
  4. Simmer 3ā€“4 minutes and serve.

Nutrition (Per Serving)

340

Calories

24g

Protein

22g

Fat

4g

Carbs

Tips & Variations

Serving Tip: Serve over angel hair pasta.

Alternate Method: Substitute green olives for the capers.

Pro Tip: The flour dredge is what thickens the pan sauce ā€” don't skip it.

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