Not wanting to throw out a bag of questionable Costco lemons, I decided to try out some chicken piccata as a family meal. I’m finally in the stage of making ONE meal for the whole family. Gone are the days of making a grown up meal and a kid meal. I’ve just reached a point where my kids are truly interested in my cooking and willingly eat what is on the table. It only took 12 years.
The pounding of the chicken is a favorite. Getting out a little frustration before dinner feels good. My eldest son particularly gravitates to this task, so I let him do it. I needed to make sure the pounding out was only to 1/4″ thick. He would have shredded those things to smithereens. This does make them so tender.
Dredging is fun too. It does require 3 plates, but feels like an art project to me. I used Gluten Free bread crumbs here. Ian’s are my favorite and I opt for the seasoned variety. Feel free to use regular seasoned breadcrumbs. If you want to make seasoned breadcrumbs from scratch ~ invite me over. I love that.
The sauce comes together like a breeze. All together, it was about a 30 minute process and a total winner at the family table. Serve with some roasted vegetables, over linguine, or a simple green salad. The kids took crusty bread and sopped the lemony sauce from the pan when it was all over.
You love to know what I’m watching or reading, right? Well, I’ve been watching Wild Wild Country on Netflix while doing the laundry this week. A documentary on an ashram/commune that took over a very small town in Oregon in 1983. I was in 4th grade while this was going on ~ how did I not know about this? If you haven’t watched it and enjoy a good documentary, prepare to have your mind blown. Anyway, I got sucked in and 3 episodes and 8 loads of laundry later it was time to make dinner. I basically had every ingredient needed to make this dish . The husband took for leftovers to work and loved it too.
Hands down the best family meal in a while.
Lemony Chicken Piccata
- 4 Whole Chicken Breasts boneless, skinless, pounded thin.
- salt and pepper
- 1 Cup Flour, or Tapioca Flour put in a shallow bowl or plate
- 2 XL Eggs beaten well
- 2 Tbls water
- 1 1/2 Cup (approximately) Bread Crumbs I used Ian's gluten free. Feel free to use original here. Put in a shallow bowl or plate
- Good Olive Oil or Avocado Oil ( what I used) for pan frying
- 4-5 Tbls Butter or 3 Tbls Ghee ( what I used )
- 1 Cup Dry white wine
- 1 Cup Chicken Stock
- 6-8 Tbls Capers, Jarred rinsed
- Zest of 2 lemons
- Juice of 3 lemons seeds removed
- 1 Lemon sliced for garnish
- 1 Handful Parsley chopped for garnish
Preheat oven to 400 and grab a sheet pan.
Place chicken breast between two pieces of parchment or in a large gallon size plastic bag and pound out thin with a rolling pin to 1/4" thick.
Add the flour (or tapioca flour) to a shallow plate and toss with some salt and pepper. In a second plate, whisk eggs and water together well. In a third plate, add the breadcrumbs.
Dredge each chicken breast in first the flour, then egg, then breadcrumbs. Set aside.
Heat a large skillet on medium - medium high heat. Add some olive oil and heat it up.
Add the coated chicken breasts to the oil and pan fry until golden brown. About 2-3 minutes on each side. Repeat with the remaining chicken and set aside on the sheet pan. Place in the 400 oven for 5-10 minutes while you are preparing the sauce.
When all the chicken has been pan fried, Wipe down the skillet with a paper towel. Heat skillet again to medium high and add 2 Tablespoons of the butter (or Ghee) and let it melt. Add the Lemon zest, lemon juice, and the white wine or chicken stock . Reduce foe 2-3 minutes.
When the sauce has reduced, remove from heat and swirl the remaining butter. lemon slices, and the capers.
Remove the chicken from the oven and set on a plate. Pour the picatta sauce over the chicken, garnish with chopped parsley, and serve warm.