If you love the flavor of lemon, you’re in for a real treat with this version of Chicken piccata! This dish is full of flavor. I guarantee your plates will be empty and you’ll be adding this recipe to your favorite dishes. So, let’s get cooking!
You’ll need :
2 organic boneless/skinless Chicken breasts, butterflied and then cut them in half (this will serve 4) *All purpose flour ( I used almond flour) * 2 lemons ( 1 to slice and 1 for juice) *Pink Himalayan Salt & Fresh Ground Black Pepper *6 tbsp Unsalted Butter ( I used Miyokos Vegan Butter ) * 6 tbsp Extra-Virgin Olive Oil *1/3 cup of fresh squeezed lemon juice *1/2 cup chicken broth or stock (I use low sodium chicken broth) *1/3 cup of brined capers *1/3 cup fresh parsley , chopped
OPTIONAL : * 2 handfuls of organic spinach, rinsed and drained * asparagus * Trader Joe’s Asparagus risotto
Wash and slice an organic lemon and set it aside. In a medium sized bowl, add flour ( enough to coat chicken ) salt and pepper. Rinse your chicken, butterfly and cut in half. Pat it dry with a paper towel, then dredge the chicken in the flour, coating both sides. Next, in a large skillet, melt 2 tbsp of butter and 3 tbsp of olive oil. Cook on low to medium heat. Once the butter begins to melt, shake off any extra flour into bowl and transfer your chicken ( 2 pieces) into the skillet. Bump up the heat to medium and cook chicken for about 3 minutes. Once the chicken looks brown, flip both pieces and cook the other side until it gets browned. Remove the chicken onto a plate. Repeat theses steps for the next 2 pieces of chicken.(adding 2 more tbs butter and 3 more tbs of olive oil. )
Now that your chicken is cooked and removed from the skillet, add the chicken broth, lemon juice, lemon slices and capers. Bring this to a boil, then, I recommend using a wooden spoon, or spatula, to scrape up any browned bits from the bottom of the pan.
Lower the heat and add 2 handfuls of spinach, cooking until it’s almost wilted. This step is optional, but I highly recommend it! It’s a great way to sneak your veggies into your dinner if you haven’t planned a side dish. Also, it looks beautiful and tastes delicious.
Now, add the cooked chicken back to the skillet. Let it simmer for a few minutes, then, with a spatula, remove your chicken, spinach, capers and plate it. Finally, add 2 more tbsp of butter and stir everything until the butter is melted. Pour the remaining sauce over your plated chicken.
This may be served over rice or mashed potatoes, or even pasta. It’s so delicious and flavorful, you can’t go wrong!
I like to steam organic Asparagus in my favorite steamer, to serve with this Chicken Piccata Recipe. I normally serve this all over some lemon Rice Pilaf, but this time I use Trader Joes Asparagus Risotto and it was perfection!!!
So, If you’d like to serve this like I did, Make your Chicken Piccata, as instructed above. Once everything is cooked, turn heat to the lowest setting, to keep warm. In a casserole dish, add Trader Joe’s frozen Asparagus Risotto and microwave according to instructions. While that’s cooking in the microwave, steam your Asparagus in my favorite steamer. Once the Risotto is done, serve this on each plate. Next, add your Chicken Piccata, including the Spinach, etc., on top of the Risotto. Serve the steamed Asparagus , adding it to the same plate or dish. Now, pour the remaining sauce from the skillet over everything. Arrange the cooked lemon slices decoratively and garnish with fresh parsley. Add a squeeze of extra lemon over the plate and voila! The best Chicken Piccata ever 🙂
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