My sister sent me this recipe for chicken piccata almost two years ago and Greg and I been loving it ever since. It ‘s certainly a basic version, but it’s a nice easy to follow recipe and tastes great. I’ve served it with different sides in the past, including pasta, rice and veggies. Rice is probably the best as it soaks up the delicious lemony sauce. For this go round however I served the chicken with some steamed broccoli (another good sauce absorber), squash and zucchini.
The ingredients include olive oil, chicken (of course), chicken stock, lemon juice, butter, capers and flour ( not pictured). I actually experimented a bit and substituted almond flour for traditional all-purpose flour. Almond flour/meal has more fiber and less carbohydrates than regular flour and worked pretty well in this dish.
I purchased chicken breasts that were already sliced thin. If you are using regular chicken breasts you can slice them in half and pound them out. This is a bit easier if the chicken is still semi-frozen or if you buy it fresh, you can put it in the freezer for a few minutes to make it easier to slice.
The next step is to coat each chicken piece with flour.
Then get your butter and olive oil going in a pan and begin to cook the chicken. Since the pieces are pretty thin they do not need much time, maybe 2-3 minutes per side.
As each piece of chicken finishes cooking just set them aside. Once all of the chicken is cooked and removed from the pan, add the chicken broth and lemon juice to make your sauce. Let the sauce get up to a boil, then turn it down to simmer and reduce. Once the sauce is nearly finished you can add capers (this was not part of the original recipe) if you’d like. Then dip each piece of chicken into the sauce, coating it completely. Plate the chicken and pour sauce over top or serve in a gravy boat.
Some pre-sauce shots:
and after the saucing… (I covered the veggies in the sauce too!)
I hope your enjoy this one!
Recipe for Chicken Piccata (courtesy of my sister)