Chicken Piccata – Easy And Delicious
This intensely flavored chicken dish is my go-to when a little savory pampering is needed for me or the family. It is easy to make and pairs well with pasta, gluten-free or otherwise, rice or potatoes. It is just the thing for a quick work night dinner but it is elegant enough to be served at your next dinner party.
It is one of the entrees I traditionally make on Christmas Eve, causing my nephew to ask about other recipes I have for chicken breasts. His question inspired a family cookbook project and a number of lenses here on Squidoo. My version is loosely based on Ina Garten’s recipe, modified by me to eliminate gluten and make a few other changes in the sauce.
I usually serve it with angel hair pasta and a green vegetable like peas or asparagus. If you have fussy eaters serve the capers on the side. More for me, I always say.
Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 3, with some leftovers if you are lucky
- 3 boneless, skinless chicken breasts sliced in half to make six fillets
- 2 egg yolks plus 1 tablespoon of cream or water
- 3/4 cup almond meal
- 1/4 cup cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- finely grated rind of two lemons, divided
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1/2 cup dry white wine (or substitute chicken broth)
- 1 cup chicken broth
- Juice of two lemons
- 1/4 cup heavy cream (optional, but not at my house)
- Preheat the oven to 350 degrees.
- To cut the chicken breasts into two fillets place each flat on a cutting surface and run a knife through the breast parallel to the cutting surface. This is like cutting a cake layer into two layers.
- Gently pound each fillet with the smooth side of a meat mallet a few times to make each fillet about 1/2 inch thick.
- Combine the egg yolks and cream or water, whisking them together thoroughly in a shallow dish.
- Combine the almond meal, cornstarch, kosher salt, freshly ground pepper, sweet paprika, garlic, and half the lemon rind in a shallow dish big enough to hold a chicken fillet.
- Heat the olive oil and 1 tablespoon of butter in a wide shallow saute or frying pan, ovenproof, to medium-high.
- Bread each chicken fillet by dipping it in the egg mixture and then into the almond meal mixture.
- Press the almond meal mixture into the chicken.
- Saute each fillet in the olive oil butter mixture until golden brown on each side. Don’t crowd — remove some to a plate if necessary until all are browned. Then replace all the fillets in the pan and slide them into the oven to complete cooking for about 15 minutes.
- Remove the pan from the oven and transfer the fillets to a serving plate.
- Put the pan back on the stove and increase the heat to high. Add the wine or 1/2 cup chicken broth and bring to boil, scraping the bottom of the pan with a whisk to loosen cooked bits.
- Let the wine or broth reduce to about two or three tablespoons, then add (additional) 1/2 cup chicken broth and reduce to about 1/4 cup. Add the remaining broth and reduce so that about 1/2 cup of broth is in the pan.
- Add the lemon juice and bring it to a boil.
- Turn the heat off and add the two tablespoons of butter. Swirl the pan or whisk gently till the butter is incorporated.
- Add cream if desired — this will increase the amount of sauce which is crucial in my house. We are a saucy bunch. If you just like a light coating the cream may not be necessary.
- Add the remaining lemon rind.
- Add the capers unless the caper’s whiners make you keep them separate.
- Pour the sauce over the chicken fillets. Decorate with some lemon slices and parsley or chives.
- Serve with pasta, rice, or buttered new potatoes. If you are really looking for a wow dish, serve with Hasselback Potatoes.