Today I have a deliciously light take on a fairly heavy dish. I’ve never been a huge fan of chicken piccata because I’ve always felt it was too rich with all that butter and the thick sauce. With summer around the corner I’m looking to find lighter alternatives to denser, not-so-healthy chicken dishes. Chicken is the meat we eat most around here and we all know how boring it can get!
This recipe is full flavor with crisp lemon imparting a lovely freshness. Don’t worry, we didn’t ditch all the butter keeping just enough to impart a creamy richness to the sauce. Do you have a favorite summertime chicken recipe? Don’t forget to share it!
MEYER LEMON CHICKEN PICCATA
Meyer lemon is the queen of the lemon world and it's sweet and tart flavor simply sing in this chicken piccata recipe!
Author: Crystal Cartier
Recipe type: Entrée
Cuisine: Gluten-Free
Ingredients
- 2 boneless and skinless chicken breasts halved horizontally into 4 cutlets
- ½ cup gluten-free flour, divided
- salt and pepper
- 1 Tablespoon butter
- olive oil
- ¼ cup finely sliced shallots
- 4 garlic cloves, thinly sliced
- ½ cup dry white wine
- ¾ cup chicken broth, divided
- 2 Tablespoons fresh meyer lemon juice
- 2 Tablespoons drained capers
- one handful coarsely chopped fresh parsley
Instructions
- Using a mallet or heavy skillet, pound each cutlet between 2 sheets of strong plastic wrap. Place 1 teaspoon of flour in a bowl and set aside. Use the remaining flower to dredge the chicken until evenly coated. Season cutlets with salt and pepper.
- Drizzle olive oil in a large skillet over medium heat and swirl to coat. Add chicken to pan and sauté about 4 minutes or so on each side until done. Remove for pan and keep warm in warmed oven.
- Drizzle a bit more olive oil into the skillet and swirl. Add shallots and sauté for a few minutes. Add garlic and sauté for about a minute, stirring continuously. Add wine, bring to a boil while scraping the pan to deglaze. Cook, stirring occasionally, until the liquid is mostly evaporated.
- Add ½ cup broth to the skillet. Cook until liquid reduces by half, about 5 minutes or so.
- Meanwhile, add the remaining ¼ cup of broth to the reserved bowl with the teaspoon of flour and whisk until smooth.
- Stir flour slurry into skillet and cook until sauce thickens to desired consistency. For my desired consistency it'll take about a minute.
- Remove from heat and stir in meyer lemon juice, capers, and 1 Tablespoon butter.
- Spoon sauce over chicken cutlets and sprinkle with parsley.
ENJOY!!!
food photographer, food photography, los angeles, crystal cartier
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