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 Recipe (Gluten Free!)
- Preheat oven to 300°F (this is just to keep the chicken warm).
- Butterfly the chicken by cutting in half lengthwise.
- Flatten using a meat hammer or the bottom of a cast iron skillet until the chicken is about ¼ to ½ inch thick.
- Mix the almond flour and spices together on a plate.
- In a bowl, beat the eggs with the water until frothy.
- Melt 2 tablespoons of the butter in a large skillet over medium high heat.
- Dip the chicken in the egg mixture, then into the almond mixture, and then back into the egg quickly.
- Place chicken in the butter in the heated skillet and cook 3-4 minutes per side until browned and no longer pink on the inside. It 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 or broth to the pan to de-glaze.
- Cut the lime or lemon in half and squeeze one half into the pan with the wine/broth.
- 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 the chicken from the oven and drizzle some of the sauce over each piece.
- Top each piece 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 ½ 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!