The Best Chicken Piccata

The Best Chicken Piccata 

Happy New Year! I hope you all had a great end of the year. I’m looking forward to sharing some amazing recipes with you this year. Personally, I’ve been working hard to make better diet choices and cultivate healthier habits and it feels great :) 
One of my favorite dishes lately is classic Chicken Piccata. I’ve always thought it was a really difficult dish and have never attempted to make it for myself. Recently I gave it a try and loved how it turned out. I love being able to enjoy this at home without the restaurant price. 

Piccata is a method of preparing food. Meat is sliced, coated, sautéed and served in a sauce. In this case, chicken breast is butterflied, seasoned and dredged in flour before it’s browned in butter. The sauce is made with the pan drippings, lemon juice, capers, and white wine. It’s amazing. 

Try this out for a delicious dinner at home. Your loved ones will love it and be super impressed with you :) 

What You Need: (Serves about 4)

4 boneless skinless chicken breasts

½ cup all-purpose flour (you can use almond flour and keep this GF)

Salt & pepper, I also use Garlic Powder

5 tbsp EVOO

4 tbsp butter

2 garlic cloves, minced

2 tbsp capers, rinsed and drained

½ cup dry white wine (I use Yellowtail Chardonnay)

1 cup chicken brotoh 

4 tbsp freshly squeezed lemon juice, and lemons for garnish

2 tbsp chopped parsley

½ yellow onion

What To Do:

- Each chicken breast has a tender on the bottom side. You can see it running along the side of each breast. Remove this, and flip each breast back over. Butterfly each breast, meaning to slice it horizontally in half. If you like, you can pound each breast half between 2 sheets of plastic wrap or parchment paper, but I found that butterflying them was sufficient.

- Season all the chicken with salt, pepper, and garlic powder. 

- Pour the all-purpose or almond flour into a large shallow dish. Season it lightly, and dredge both sides of each piece of chicken in the flour. Shake off the excess flour and place them onto a fresh plate. 

- Mince your garlic and slice your onion into thin ribbons. Squeeze the juice of about 2 large lemons, and rinse and drain your capers. Have all this ready and it’ll make the whole cooking process so easy!

- In a large skillet, melt 2 tbsp of butter and the EVOO. With the heat on medium-high, fry the chicken breasts in the hot oil. This should take about 5 minutes per side, and they should be just cooked thru with a gorgeous golden brown crust. Transfer the cooked chicken breasts to a plate. 

- Add the remaining 2 tbsp of butter to the skillet, and add the garlic and capers. Pour in the lemon juice, wine, and chicken stock and allow it to come to a gentle boil. Scrape all the brown bits from frying the chicken and allow them to be incorporated into the sauce. Season the sauce with salt and pepper and taste for adjustments. Dump your sliced onions into this simmering sauce, and gently place all the chicken breasts back into the skillet.

- The sauce should start to reduce and thicken slightly, coating the chicken breasts in gloriousness. Allow everything to meld and heat back up for about 5 minutes, and serve! Top with tons of chopped parsley and lemon slices. This is great over pasta, or like I’ve been having..over quinoa or zucchini noodles. 

See? So simple and easy. This is a great way to eat boring ole chicken breast and make it new and flavorful for your family. Chicken breast is affordable, a great lean protein, and despite common opinion, can be really great tasting and moist. Thank you all for sticking with me and reading Broke and Cooking, I’m looking forward to a healthy and delicious new year with you all :)