This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour in this dish.
"The trouble with eating Italian food is that five or six days later you're hungry again."
-George Miller, Comedian
Piccata is one of the classics and it is a great meal that works for both a quick weeknight meal of as an elegant dinner party dish. This is great served alongside mashed potatoes or brown rice or even with orzo.
The sauce itself is very sharp and salty when you taste it in the pan. The small pinch of sugar is helping to flavor balance the dish but the real balance comes from the sweetness and savory chicken breast. All of this is balanced by the lemon and capers.
This recipe calls for all-purpose flour, but using garbanzo flour is a much better choice regardless of whether you have Celiac disease or not. While it brings a bit more fiber to the dish (note that the Nutrition Facts are based on all-purpose flour), the great thing about garbanzo flour is that it's very forgiving. Because of the way it is milled, the flour is much less likely to clump.
Even better, the nutty flavor from the garbanzo flour is far superior to the white flour, which can have a harsher, more mouth-drying flavor.
Servings: 2 | Serving size: 4 ounces chicken with sauce
Cooking Time: 30 Minutes
This recipe can easily be multiplied (but you'll need multiple skillets) or divided by 2. Leftovers make great sandwiches.
Preheat the oven to 200°F.
Using a very sharp knife, carefully slice chicken breast on the bias into 1/2 inch thick slices (meat cut this way is called scaloppini).
Place the scaloppini between two sheets of plastic wrap and pound until they are about 1/4 inch thick.
Place the flour and pepper on a plate.
Place the chicken scaloppini in the flour and coat well.
Put the olive oil and butter in a large skillet over medium high heat and add the garlic.
Cook for about 2 minutes, and as the garlic begins to turn brown, add the chicken and cook for about 4 minutes on each side until browned on both sides.
Remove the chicken to a plate and place in the warm oven.
Add the chicken stock, white wine, lemon juice, lemon zest, capers, salt, and sugar to the pan and cook over medium heat, scraping the bottom of the pan until it is clean.
Cook for about 3 to 5 minutes until the flavor of alcohol has disappeared.
Add the chicken back into the pan for about 4 minutes, turning frequently.
The sauce will thicken to a glaze.
Place the chicken on a plate and top with the sauce.
Serving size: 4 ounces chicken with sauce
|Calories 240||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||12%|
|Saturated Fat 2.5g||12%|
|Monounsaturated Fat 4.5g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber <1g||0%|
|Vitamin A 3%||Vitamin C 6%|
|Calcium 0%||Iron 5%|
|Vitamin K 5mcg||Potassium 400mg|