Classic Chicken Piccata Recipe
1-1/2 Tablespoons Caputo Chef's Flour (or Caputo Gluten Free Flour or potato starch)
2 Tablespoons Rice Bran Oil
1 clove garlic
1/3 cup dry white wine
Juice of 1/2 lemon plus lemon zest
1/4 cup More Than Gourmet Chicken Stock
3 Tablespoons unsalted butter
1/4 cup no-pareil Salt-Packed Capers - well rinsed and soaked
1/4 cup chopped Italian parsley
Sea salt and ground Tellicherry Peppercorns to taste
Classic Chicken Piccata Recipe
This is one of the simplest chicken recipes you will ever make, and yet it's so delicious. The salty capers and the citrusy lemon go so well with the chicken. Served over red or black or golden quinoa or brown rice, it makes for a super healthy and filling meal, perfect for your next small sit-down dinner party.
Directions:
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Place a serving platter in a 250-degree oven to heat the platter and provide a place to put the browned chicken as you complete the sauce.
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Place chicken thighs between 2 large sheets of plastic wrap or wax paper, and using a meat pounder or a rolling pin, lightly pound the chicken to about 1/4 inch thickness.
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Sprinkle chicken with salt and pepper.
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Place flour in a shallow dish. Dip chicken in flour to coat; shake off excess.
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Heat 1-2 tablespoons of Rice Bran Oil in a heavy skillet.
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Add 2-3 pieces of chicken to the hot skillet at a time and cook until golden on both sides and cooked through - about 3 minutes per side. Take care not to crowd the pan.
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Transfer the browned chicken to the platter in the oven and place foil on top to keep the chicken warm and moist while cooking the remaining chicken and completing the sauce.
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Once all the chicken pieces have been browned and cooked, add minced garlic to the pan and sauté until fragrant - about 20 seconds.
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Add wine, lemon juice and zest, and chicken broth to the skillet and bring to a boil - scraping the bottom of the pan to pick up all the brown bits as you reduce the sauce to about half.
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Reduce the heat and add butter to the pan - and simmer until the sauce becomes thick - about 2 minutes.
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Stir in parsley and capers.
Season with salt and pepper to taste.
Spoon the sauce over the chicken and serve immediately either directly on the plate (with a side of salad or green beans), or over white jasmine or brown rice or quinoa.
