Chicken Piccata

It’s been almost a week since I last posted something here. It seems my entire family has gone into retrograde and I have been nursing everyone back to health for the last month –including myself. The nasty flu that blew through Colorado had me down for ten days straight. I haven’t had one that bad for quite a long time.

On a food note, I continue to be inspired by Elise over at simplyrecipes.com. Last week she posted a delicious looking chicken piccata recipe. Once I found the time, this motivated me to come up with my own gluten-free, dairy-free version. If you decide to make this, please comment below and let me know how it turns out, as well as any suggestions that you may have.

This chicken piccata recipe adds one more protein dish to my family’s dinner table–we have been in a bit of a chicken parm rut lately, not that there’s anything wrong with that!

Chicken Piccata

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Servings 4

Ingredients

Instructions

  • Cut the chicken breasts in half horizontally, butterflying them open --if the pieces are large, cut them each into two pieces after you cut them in half
  • Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick
  • Mix together flour, salt and chef's shake
  • Rinse the chicken pieces in water, then dredge thoroughly in flour mixture, until well coated
  • Heat olive oil and 2 tablespoons of grapeseed oil in a 9 inch skillet on medium high heat. Add half of the chicken pieces and brown well on each side, about 3 minutes per side
  • Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet
  • Place plate of chicken breasts in a warm oven while preparing the sauce
  • Add lemon juice, chicken stock and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce
  • Reduce the sauce by half then Whisk in the remaining 3 tablespoons of grapeseed oil
  • Plate the chicken, pour the sauce over it and sprinkle with parsley
  • Serve
Prep Time 20 mins
Cook Time 6 mins
Total Time 26 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

Before I even finished taking pictures of this dish, I began to “sample” it. It is deliciously lemony and refreshing, quite tangy with the capers; while the parsley adds a nice subtle flavor to it as well.

Comments

27 responses to “Chicken Piccata”

  1. Would like to make this! :) What should the temperature on the oven be set to after placing the chicken breasts in oven while preparing sauce?

  2. Thanks so much … we use your website about 3 times aweek … tonight we made this and it was beyond wonderful! My husband had seconds. We served it with brown rice pasta and broccoli. My sons second birthday is coming up and I can’t wait to make one of your cakes for him! Keep up the good work … it sure has helped us since we have gone completely wheat/gluten/sugar/cows milk free.

  3. This was beyond delicious. I ate so much there were no leftovers. I’m on a role, going through all your recipes. They are so fast and simple, and go with my dietary needs, with my third baby on my hip they are just perfect.

  4. Hi Elana,
    I am new to your website. I was wondering what all purpose chef’s shake is? This is my favorite dish at a local restaurant. I have yet to try this at home.

  5. Mary- Thanks for your comment. I am so glad to hear when people are not afraid to experiment, that’s what cooking is all about.

    Deborah- Let me know how it goes!

  6. I have some capers in my pantry that I have been dying to use – I think I know what I will used them on now!!

  7. Hi Elana!

    I found your website through Elizabeth L. Took one look at the picture and had to make this immediately! I didn’t have a lot of your ingredients, so linked through to the other recipe and substituted sorghum flour for regular. Used organic chicken tenders, and asiago instead of parmesan.

    Yum! These recipes rock! Thanks for the site.

    Mary

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Recipes » Dinners » Chicken Piccata