If you've never experienced Chicken Piccata served at an Italian Restaurant then you must be living under a rock because this dish is as classic as spaghetti and meatballs!
I've always loved chicken piccata's light, lemony, and buttery goodness. I feel like this dish, as popular as it is, usually gets underestimated! Yes, I've had this dish at many weddings, but I've never actually taken the time to make it at home.
I think I've always surpassed the idea of having it as a home cooked meal because I know that it's pan-fried and drenched in wine & butter. But what are the odds of it being just as good if I made it with clean ingredients?!
So I created the recipe, my young Chef Raj and I took it for a spin, and sure enough, it was delicious!
Here it is... I call it, "Our Chicken Piccata" because I want everyone to make it!
Note: Coconut flour is mandatory in this recipe to create the same texture as bleached flour. You cannot substitute with almond flour otherwise the coating will clump!
Time: 30 Minutes
Yields: 4 Servings
4 large skinless, boneless chicken breasts
3 tablespoons of Himalayan Salt, divided
1 teaspoon Black pepper
1 cup of coconut flour
1/2-3/4 cup of unsalted grass-fed butter or ghee, divided
4 garlic cloves, diced
1 small yellow onion, diced
1 cup of white vinegar
1 cup low sodium chicken broth
1 bottle of drained capers
Zest & juice of 2 lemons
1. Butterfly the chicken breasts by slicing them in half, widthwise. Lightly pound each piece of chicken between until it's an even thickness - about ½" thick or less. We want these cutlets very thin. Sprinkle the breasts with salt & pepper. Place the coconut flour in a bowl along with 1 teaspoon of salt and a couple pinches of black pepper Dredge each cutlet in bowl and toss to coat with flour. Knock off excess flour and transfer to a plate.
2. Heat 1 tablespoon of ghee/grass-fed butter in a large skillet over medium-high. Allow the ghee or butter to melt and place one cutlet at a time, working in batches to brown the cutlets. Don't move the cutlet around, leave it in the same spot. Cook for about 3 minutes, and flip over to cook on the other side just until chicken is nearly cooked through, about 2 more minutes. Transfer to a plate. Repeat with another tablespoon of butter and another cutlet until all cutlets are cooked and placed on a plate.
3. Dice the garlic and the onion. Add 1 tablespoon of grass-fed butter/ghee to the pan and let it melt over the surface of the pan. Add diced garlic & onion, stir and reduce the heat to keep garlic from burning. Cook until fragrant, about 2 minutes. Add vinegar and capers, allow the vinegar to come to a light simmer. Add the broth and any remaining butter to the pan. Stir vigorously while the butter melts so the sauce becomes thick.
4. Return chicken to skillet, turn heat down to medium-low, cover it with a lid, and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 5-7 minutes. Remove from heat and add lemon zest & juice into sauce. Add salt and pepper to taste. Transfer chicken and sauce to a platter and top with basil!
Serve with bean pasta or roasted spaghetti squash!