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Mediterranean Style Chicken Piccata

Mediterranean Style Chicken Piccata Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 large skinless boneless chicken breasts (butterflied and pounded thin)
  • ½ cup whole wheat flour or almond flour for gluten-free option
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter or ghee
  • 3 cloves garlic minced
  • Juice and zest of 2 fresh lemons
  • ½ cup dry white wine or low sodium chicken broth
  • 3 tablespoons capers rinsed
  • ¼ cup fresh parsley chopped
  • Salt and freshly ground black pepper to taste

Method
 

  1. Prepare chicken: Butterfly and pound chicken breasts about ¼ inch thick. Season with salt and pepper.
  2. Dredge: Lightly coat chicken pieces with flour, shaking off excess.
  3. Sear: Heat olive oil and butter in a skillet over medium-high heat. Cook chicken 3 minutes per side or until golden brown. Remove and set aside.
  4. Make sauce: Add garlic to the pan; sauté 30 seconds. Pour lemon juice, zest, white wine (or broth), and capers. Bring to boil, scraping pan for flavor bits.
  5. Simmer: Return chicken to pan. Reduce heat and simmer 4-5 minutes, spooning sauce over chicken.
  6. Finish: Sprinkle fresh parsley on top and serve immediately with sauce.

Notes

  • Use fresh lemons! Bottled juice just doesn’t cut it in this bright sauce.
  • Don’t overcrowd the pan while searing, or the chicken will steam and lose crispiness.
  • If avoiding alcohol, chicken broth is an excellent sub for the wine in the sauce.
  • Rinsing capers reduces saltiness but preserves that delicious briny punch.