Chicken Piccata: Tangy in 20

In twenty minutes, that is. There are so many flash-in-the-pan chicken dishes that I am going to rotate into my weekly dinners. Did you know that once you butterfly and pound chicken breasts thin, they cook in minutes? In fact they cook so quickly, it will be the prep that takes the most time.  I am going to start us off with Chicken Piccata, a tangy chicken dish that’s sauce is anchored with lemon juice and capers. We never go out of our way looking for tangy dishes. It seems like spicy, sweet, and salty wins out all the time, but here we are highlighting sour, or to put it nicely- tangy. I did not make this the traditional way by dredging the chicken in flour first. My way makes a tender, fresh, gluten-free piccata, and you know what, I didn’t even miss the flour.  Serve this dish over a bed of your favorite pasta- conventional or gluten-free, or a bed of rice, spaghetti squash, “riced” steamed cauliflower, or any other favorite vegetable.

Here is my Steamed Cilantro Lime Cauliflower Rice recipe. Go ahead and substitute lemon and parsley in place of the lime and cilantro to use with this Chicken Piccata recipe.

Tip- Capers are great for fish dishes, egg salad, garnish for deviled eggs, go wonderfully with smoked salmon, delicious in tartar sauce, or in a hearty pasta Puttanesca. I always keep a jar on hand when I want some tang in my life!

5.0 from 1 reviews
Chicken Piccata: Tangy in 20
Author: 
Recipe type: Main Dish, Chicken, Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
A tangy flash in the pan chicken dinner.
Ingredients
  • 2 chicken breast halves
  • sea salt
  • black pepper
  • ¼ cup olive oil
  • ½ cup chicken broth or stock
  • juice of 2 lemons
  • ¼ cup capers, drained
  • 2 Tbls. unsalted butter
  • 2 Tbls. parsley for garnish, optional
  • 2 lemon slices for garnish, optional
Instructions
  1. Lay one chicken breast half down on a cutting board. Get at eye level (this helps in getting it even) with it and cut the breast in half by cutting halfway through the thickness of the meat, as if you were opening it up like a book to get two thin pieces. Just be sure to cut it all the way through, this is called filleting the chicken breast. Repeat with the other breast half.
  2. Lay the 4 chicken pieces out on your cutting board and cover with plastic wrap. Pound with a mallet or rolling pin until thin, about ⅓ inch. Remove plastic and sprinkle each piece of chicken with salt and pepper.
  3. In a large skillet over medium high heat, heat olive oil for about one minute. Cook the first sides of the chicken for 2 minutes, and flip them and cook for another one minute.
  4. Remove cooked chicken to a plate.
  5. Drain all but one tablespoon of the olive oil. Over medium heat, add chicken broth and lemon juice to the pan and bring to a simmer. Simmer 2 minutes. Add butter and capers. Once the butter is melted, taste your sauce and decide if it needs more salt and pepper- add if needed.
  6. Add chicken to pan, turn heat to medium high, cover and cook one minute.
  7. Plate chicken, pour sauce over, and garnish with lemon slices and parsley.

5 Comments

  1. Posted September 25, 2012 at 8:57 AM | Permalink

    This is a favorite of ours and the parsley and lemon garnish give it a nice burst of color.

  2. Posted September 25, 2012 at 3:55 PM | Permalink

    I love chicken piccata, and it’s always the thickness of the chicken that gets me pumped to eat it…the texture is fantastic!

  3. Posted September 25, 2012 at 9:38 PM | Permalink

    Can’t believe I’ve never tried chicken piccata….nor even a caper. What kind of foodie am I? This looks and sounds delish! Must try soon!!!

  4. Posted September 26, 2012 at 1:28 PM | Permalink

    This is a favorite at our house.
    Mimi

  5. Posted October 1, 2012 at 7:02 PM | Permalink

    I have never put together chicken piccata but have thought about it many times. This recipe may be the final inspiration to get me moving. Yum.

    Erin – ekcantcook.blogspot.com

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