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!
2-4 boneless, skinless chicken breast halves (1½ pounds total)
½ cup blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon all purpose chef’s shake
5 tablespoons grapeseed oil
5 tablespoons olive oil
¼ cup lemon juice
1 cup chicken stock
¼ cup brined capers
¼ cup fresh chopped parsley
- 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 large skillet on medium high heat. Add half of the chicken pieces and brown well on each side, about 3 minutes per side
- Transfer from pan to a plate, add the other breasts and cook, then remove from pan
- Place plate of chicken breasts in the oven while preparing the sauce
- Add chicken stock, lemon juice, and capers to the pan 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
Serves 4 to 6
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.
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Subscribe by Email to elanaspantry.com:Posted on February 22, 2008 in entrees by Elana
you might also like: You Missed the Orange Ginger Chicken…
or Chicken Parmigiano: Birthday Challenge
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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
February 26th, 2008 5:10 pm
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!!
February 28th, 2008 8:47 am
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!
March 4th, 2008 1:15 pm