Chicken Piccata

In the early days of my marriage, when I was pregnant with our first child, I had a daily ritual of cleaning the entire house each day from baseboards to ceiling (nesting, anyone?) and then watching the food channels for dinner inspiration.

My husband is Italian, so I learned how to cook from Giada, Emeril and Mario.

Of course, back then, I also managed to shower daily, keep the house spotless, prepare meals that took hours to make, and be dressed and wearing make-up before my husband got home…. It’s amazing how efficient one can be when using both hands.

Anyway, one recipe I often saw on cooking shows but never got around to making back then was Chicken Piccata. (This is also due to a bad citrus experience early in one of my pregnancies that left a lingering repulsion for citrus flavored meats…thankfully, it’s finally gone)

A few months ago, a friend mentioned making Chicken Piccata and I decided that it was worth a try. I did not like citrus flavors in meat at all before this and I really, really liked this variation. It’s also really fast to make and is even great cold! Plus, it sounds fancy . Try this Chicken Piñata (as my kids call it…)

Chicken Piccata

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

A healthy variation of delicious citrus-infused Chicken Picatta that kids and adults with both love!

Author: Wellness Mama

Recipe type: Main

Cuisine: Chicken

Serves: 4

Ingredients

• 2-3 boneless, skinless chicken breasts
• ½ to ¾ cup of blanched almond flour for dredging
• ½ tsp Himalayan or other real salt
• ½ tsp pepper
• ½ tsp turmeric (optional- can add more to taste)
• ½ tsp garlic power (can add more to taste)
• 2 eggs
• 1 tsp water
• 1 stick of unsalted butter (can sub ½ cup coconut oil though flavor will be different)
• ½ cup dry white wine (optional)
• 1 lime
• Optional garnishes- I usually serve alone, but chopped parsley, capers and feta or parmesan cheese are good add ins!

Instructions

1. Preheat oven to 300 degrees (this is just to keep the chicken warm)
2. Butterfly the chicken by cutting in half lengthwise and flatten using a meat hammer or the bottom of a cast iron skillet until about ¼ to ½ inch thick.
3. Mix the almond flour and spices on a plate until well mixed.
4. In a bowl, beat the eggs with the water until frothy.
5. Melt 2 tablespoons of butter in a large skillet over medium high heat.
6. Dip the chicken in the egg mixture and drip well, then into the almond mixture and then back into the egg quickly.
7. Place chicken in heated skillet and cook 3-4 minutes per side until browned and no longer pink on the inside (this may take two rounds to fit all the chicken. Use another 2 tablespoons of butter for the second round)
8. Remove chicken and keep warm in the oven on a baking sheet.
9. Add the wine (if using) to the pan to de-glaze.
10. Cut the lime in half and squeeze one half into the pan with the wine. Thinly slice the other half.
11. If using capers, drain them and add to the sauce now.
12. Reduce the mixture by about half and then add in the remaning butter until melted.
13. Remove chicken from the oven and drizzle some of the sauce over each piece.
14. Top each with fresh parsley and parmesan or feta cheese (optional)
15. Garnish with a thinly sliced piece of lime.

3.1.09

Alternate Ending: Instead of reducing the sauce in step 12, you can add about 1/2 pound of spinach and saute until it is wilted and then serve the chicken on top of a bed of wilted spinach with some freshly squeezed lime juice on top.

Ever had chicken piccata? Do you make it differently? Let me know below!

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