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…)
- 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!
- Preheat oven to 300 degrees (this is just to keep the chicken warm)
- 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.
- Mix the almond flour and spices on a plate until well mixed.
- In a bowl, beat the eggs with the water until frothy.
- Melt 2 tablespoons of butter in a large skillet over medium high heat.
- Dip the chicken in the egg mixture and drip well, then into the almond mixture and then back into the egg quickly.
- 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)
- Remove chicken and keep warm in the oven on a baking sheet.
- Add the wine (if using) to the pan to de-glaze.
- Cut the lime in half and squeeze one half into the pan with the wine. Thinly slice the other half.
- If using capers, drain them and add to the sauce now.
- Reduce the mixture by about half and then add in the remaning butter until melted.
- Remove chicken from the oven and drizzle some of the sauce over each piece.
- Top each with fresh parsley and parmesan or feta cheese (optional)
- Garnish with a thinly sliced piece of lime.
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!