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!
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
Prep Time 20 mins
Cook Time 6 mins
Total Time 26 mins
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.