Whenever I go to an Italian restaurant, I usually order a veal or chicken piccata. I love the flavor of the sauce with the lemon and white wine combination. It also doesn’t make me feel bloated after eating as an alfredo or marinara sauce would. I make this chicken piccata recipe during the week as it’s a family favorite, and there are usually leftovers for lunch the next day.
Serves 4
Ingredients:
- 4-6 skinless, boneless chicken cutlets (about 1 1/4 pounds. I will buy a pack of chicken breasts and cut them into smaller pieces)
- 1 lemon, zested and juiced
- 1/2 cup all-purpose flour or gluten-free flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1/3 cup drained capers
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Directions:
Place chicken cutlets between 2 sheets of parchment paper or plastic wrap. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness. Season with a pinch of salt & pepper.
In a shallow bowl or plate, combine flour, lemon zest, salt, and pepper. Dip chicken in flour, coat all sides and shake off excess. Preheat a large skillet over medium-high heat. Carefully place chicken in hot oil and cook until browned and cooked through, about 3 minutes per side. Transfer chicken to a clean plate and cover to keep warm.
Add capers to the pan and cook for 1 minute until brown on edges and slightly plumped. Add wine and chicken broth and bring to a brisk simmer, stirring with a wooden spoon to scrape up browned bits from the bottom of the pan. Cook until liquid is reduced by half, 3 to 4 minutes.
Remove pan from heat and stir in parsley and 2 tablespoons of lemon juice. Taste and adjust seasoning with salt, pepper, and lemon juice. Divide chicken among plates, top with capers, and drizzle with sauce.
I like to serve this dish with a side of sauteed spinach, or other green vegetables like broccoli or asparagus.
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