Chicken Piccata
Servings
2Serving size
4 ounces chicken with sauceThis recipe can easily be multiplied (but you’ll need multiple skillets) or divided by 2. Leftovers make great sandwiches.
Serve with Brown Rice or Jasmine Rice or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes
AND
Serve with Caesar Salad or Herbed Zucchini or Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Zucchini
Ingredients
| 2 Tbsp. All purpose flour or garbanzo flour |
| 1/4 tsp., ground Black pepper |
| 1 tsp.. Unsalted butter |
| 8 ounces Boneless, skinless chicken breast |
| 1/4 cup No salt added vegetable stock |
| 2 Tbsp White wine |
| 4 tsp.. Capers |
| 1/2 lemon yields Lemon juice |
| 1/2 tsp. Lemon zest (minced) |
| 1/8 tsp. Salt |
| 1/4 tsp. Sugar |
Instructions
Using a very sharp knife, carefully slice chicken breast on the bias into 1/2 inch thick slices (meat cut this way is called scaloppini). Place the scaloppini between two sheets of plastic wrap and pound until they are about 1/4 inch thick.
Place flour, salt and pepper in a small brown paper bag. Add 1/2 of the chicken scaloppini and shake to coat well. Take the coated chicken from the bag and repeat with the other 1/2 of the chicken.
Put the olive oil and butter in a 10 inch non-stick skillet over medium heat and add the garlic. As the garlic begins to turn brown, add the chicken and cook until browned on both sides.
Remove the chicken to a plate and place in the warm oven.
Add the chicken stock, white wine, lemon juice and capers to the pan and cook over medium heat, scraping the bottom of the pan until it is clean.
Add the chicken back into the pan for about seven minutes, turning frequently. The sauce will thicken to a glaze. Place the chicken on a plate and top with the sauce.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
AND
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Piccata is one of the classics and it is a great meal that works for both a quick weeknight meal of as an elegant dinner party dish. This is great served alongside mashed potatoes or brown rice or even with orzo.
The sauce itself is very sharp and salty when you taste it in the pan. The small pinch of sugar is helping to flavor balance the dish but the real balance comes from the sweetness and savory chicken breast. All of this is balanced by the lemon and capers.
This recipe calls for all-purpose flour, but using garbanzo flour is a much better choice regardless of whether you have Celiac disease or not. While it brings a bit more fiber to the dish (note that the Nutrition Facts are based on all-purpose flour), the great thing about garbanzo flour is that it’s very forgiving. Because of the way it is milled, the flour is much less likely to clump.
Even better, the nutty flavor from the garbanzo flour is far superior to the white flour, which can have a harsher, more mouth-drying flavor.