• Foodie Julie

Chicken Piccata


This easy chicken dish with lemon and capers will impress your family and guests every time! It can be served over pasta, rice or zucchini noodles. You'll need to whisk the sauce, so if you use a non-stick pan, be sure to use a plastic whisk. I used a large cast iron skillet to cook this batch and it worked great using a metal whisk. You'll also need to have a meat tenderizing mallet.


Ingredients

3 to 4 boneless skinless chicken breasts

1/2 cup flour

1 lemon, zested or 1 teaspoon of AllSpice Lemon Zest

Salt & Pepper to taste

3 Tablespoons olive oil - or more as needed


Sauce

3 Tablespoons butter

2 Tablespoons flour

1 cup chicken broth

1-1/2 Tablespoons lemon juice

1/2 cup white wine (or chicken broth, if you prefer - I used Sauvignon Blanc wine)

3 Tablespoons capers, drained

2 Tablespoons fresh parsley (or 1 Tablespoon dried parsley)


Directions

Cut the chicken breasts in two lengthwise. Place between two sheets of plastic wrap and tenderize with the mallet, breaking them all down to be the same thickness; approx 3/8" to 1/2" thick.


Mix together the flour, lemon zest, salt and pepper in a shallow bowl. Dredge the chicken in the flour mixture, evenly coating. Set aside.


Heat the olive oil in a large skillet until it reaches Medium to Medium-High heat. [You can also use an Avocado / Olive oil blend. It cooks well over higher heat.] Cook the chicken about 4 minutes each side until cooked through. Drizzle more olive oil in the pan, if needed. The coating should be nicely browned. You may have to cook the chicken in batches if they are too crowded in your pan. Remove chicken breasts from the pan and place in a dish to keep warm.


Turn the heat down on the burner to medium-low. [If your pan is still very hot, take off the burner to cool a bit. Then put back on the burner.] Melt the butter in the pan and add the flour to make a roux. Whisk the flour and butter, mixing in the remnants in the pan for about a minute until somewhat smooth. Don't let it burn. Gradually stir in the chicken broth, whisking after each addition until smooth. BE CAREFUL! It will steam BIG TIME at first, especially if your pan is very hot, so be prepared for some sizzle. Then add in the lemon juice, white wine and capers. Simmer about 3 minutes, whisking occasionally and mixing in the remnants of the chicken. It will need to thicken up a bit.


Add the chicken back to the pan, turning once to coat with the sauce and simmer 2-3 minutes. Stir in the parsley and serve over your favorite pasta.


I think this is best plated separately for each person creating a really nice presentation. Serve with a salad on the side. Enjoy!