Chicken Piccata

Chicken Piccata

Chicken Piccata is a low-carb entree

Chicken Piccata is one of those easy to make entrees that we often never think about when we are cooking at home. I happen to like capers, thus I will make this every once in a while. Capers are the unripened flower buds of Capparis spinosa, a prickly, perennial plant which is native to the Mediterranean,  often used as a seasoning, and  usually consumed pickled

4 boneless, skinless chicken breasts
Fresh ground black pepper to taste
3 Tbsp whole-wheat or almond flour
3 Tbsp cooking oil
1/2 cup fresh lemon juice
1/2 cup chicken broth
1 Tbsp capers
2 Tbsp chopped fresh parsley (optional)

Season chicken to taste with black pepper.
Dredge the chicken cutlets in the flour.
Put a large skillet over medium-high heat, add the cooking oil, and when pan is hot, add the cutlets, browning both sides (about 3 minutes each side or until nicely browned.)
Remove chicken from skillet and set aside.
In the skillet add the lemon juice and broth, bring to a gentle boil, stirring to bring up the fried pieces from bottom of skillet; turn heat to low and add the capers and parsley; stir.
Arrange the chicken evenly into the skillet and simmer for 5 minutes.
Serve by putting chicken on plate and pour sauce over chicken.

May be served over a bed of rice or alone with vegetables and starch on the side.    Garnish with a lemon slice.

It you enjoyed this article, please share it with your friends by clicking on the buttons below the article. You can follow this blog by clicking on NetworkedBlogs in the lower right corner of this page, Thanks.

Eat Healthy, Laugh Often and Enjoy Life~

Healthy Food choices


Eat Healthy, Laugh Often and Enjoy Life~

Healthy Food choices

This entry was posted in Recipes From Around The World and tagged , , , , , , . Bookmark the permalink.

10 Responses to Chicken Piccata

  1. Amy

    My “to-make” list is getting rather long, thanks to you, Chef William! I am making Guinness Beef Stew tomorrow–maybe I’ll get to this recipe next week. I absolutely adore capers and have a little jar in the cabinet right now. Now I know what I’m going to use it in!! Thanks!
    Amy recently posted..Red worm composting sounds awesome, but . . . in my basement?My Profile

    • Chef William says:

      I know how you feel, I’ll be making the fish and chips from the recipe posted
      by Anita-Clare Field, along with the tartar sauce of course. Brings back memories
      of some of my trips to London.
      Chef William recently posted..Chicken PiccataMy Profile

  2. sophiebowns

    Ah this looks really healthy and delicious! I shall have to try it :)
    sophiebowns recently posted..Planchette-Part 49My Profile

  3. Oh Chef, I LOVE capers, I love capers with a passion that others find obscure, like my love of Marmite. Capers jazz up any dish and this one looks totally amazing. I always find chicken a wee bit bland unless it’s stuffed or trussed or marinaded. This sauce looks exquisite and I am going to try it out next week. PS: Hope you enjoy your fish and chips !
    Anita-Clare Field recently posted..Beer Battered Fish and Chips with Mushy PeasMy Profile

    • Chef William says:

      The white meat of the chicken needs all the help it can get when ti comes to flavor. Capers are a great way to add some. And Yes, I am about to go out the door and buy the fish for tonight,s meal. I am really looking forward to it.
      Chef William recently posted..Chicken PiccataMy Profile

  4. Thanks for reminder of this great dish. Note to self: add capers to grocery list…. (always have that little plastic lemon with juice on hand)… Do YOU have those little plastic lemons?
    Carolina HeartStrings recently posted..CHOCOLATE SHORTBREAD RAVIOLIMy Profile

    • Chef William says:

      Those little plastic bottles of lemon are nice to keep in the refrigerator, but I tend to forget I have them.
      For lemons and limes I shop a local Mexican grocery whenever possible. When lemons are 60 and 70 cents each in
      the local supermarket, I find lemons to be about 5 for a dollar and limes to be 10 to 15 for a dollar at the Mexican grocery stores. Most of their produce tends to be less expensive because they must move it. Unlike the major grocery stores where produce is only a small part of their operation, produce going bad in the small store can be a major financial setback.
      Chef William recently posted..Chicken PiccataMy Profile

  5. Alana

    This sounds yummy – I wanted to pin it on my Pinterest Favorite Recipe board but your button didn’t work. This would work nice with my Weight Watchers diet. I was also drooling over the Guinness Stout Stew.
    Alana recently posted..Sustainable Saturday – Shoveling NemoMy Profile

    • Chef William says:

      I don’t know why my pinterest button didn’t work. Did you try the small on at the bottom of the article.
      I will check out the larger one tomorrow. Hope your not getting snowed in. We are getting out fair share
      here in Wisconsin.
      Chef William recently posted..Homemade Vegetable GyozaMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge