Before last night, I had never made chicken piccata. This chicken piccata dish is so unbelievably delicious and healthy at the same time. It uses a minimal amount of healthy olive oil and butter. The butter is added at the very end to give it the buttery taste we expect it to have. The chicken is prepared in such a way to keep it moist and tender. The sauce is delicate blend of lemon, garlic, butter and salty capers. This wonderful recipe was adapted from Food Network with some minor changes from the original recipe. I served it with roasted garlic baby potatoes and steamed fresh asparagus. You won’t be disappointed!
- 6 frozen chicken breast tenderloins, thawed
- Sea salt
- Freshly ground pepper
- 1 tablespoon + 1 teaspoon all-purpose flour
- 3 teaspoons organic extra-virgin olive oil
- 2 garlic cloves, finely chopped
- ½ cup organic chicken broth
- Zest of one lemon
- 2 tablespoons lemon juice
- 1 teaspoon vinegar
- 2 tablespoons freshly chopped parsley
- 1 tablespoon capers, rinsed and drained
- 1½ teaspoons organic butter
- Pound chicken tenderloins ⅛” to ¼” thin. Sprinkle tenderloins with 1 tablespoon flour. Season with salt and pepper.
- Heat 2 teaspoons olive oil in a large nonstick frying pan over medium heat. Cook tenderloins 1 to 2 minutes on each side, until opaque. Place chicken in a plate and cover with aluminum foil.
- Using the same frying pan, add the remaining teaspoon of olive oil over low-medium heat. Stir in garlic and cook for about one minute, until lightly brown. Add broth and lemon juice and stir. Sprinkle the flour evenly over liquid and mix well. Simmer over low heat until sauce starts to thicken. Add vinegar, parsley and capers. Stir in butter and cook until sauce gets shiny and slightly thick. Finally, add pepper and salt to taste.
- Serve chicken with sauce and sprinkle with lemon zest. Serves 3.