Chicken Piccata


I hate to make repeat meals.

My husband thinks this is crazy. In my defense, I get bored of making the same things over and over again, and love to try new, out of the box ideas. But one dish that is a staple in our house and one of my favs is Chicken Piccata. It is a classic dish, found on menus everywhere. I love the combination of citrus and salty capers, and will never complain about making this dish more than once.

Chicken Piccata is a no-brainer meal, for a weeknight dinner. It is fast, flavorful and is cooked with only one pan! (A one-pan-meal is definitely part of the appeal!) But it is also a perfect dish to entertain with as well. The presentation is gorgeous and everyone loves lemon chicken!

While there are many renditions of lemon chicken out there, I try to keep mine on the lighter side. I substitute out wine and tons of butter, for chicken broth. Chicken broth adds tons of flavor without the calories. This keeps the sauce healthier and tastier too!

This sauce is super versatile, and can be the base for many other dishes. Switch your chicken for scallops and enjoy a lemon seafood meal. Or toss the sauce with shrimp and linguine for a new version of shrimp scampi. Once you master the sauce, the world is your oyster! Maybe even a lemony oyster!

Ingredients

1.Chicken cutlets

2. Garlic, 2 cloves chopped

3. Lemons-3

4. 1 1/2 cups of chicken broth

5. 2 tablespoons of butter

6. 1 tablespoon of cornstarch

7. 1 jar of capers

8. Fresh parsley, chopped

9. Fresh basil torn

10. 1 large bag of baby spinach

11. Salt and pepper

12. 2 tablespoons of flour

Recipe

1.  Season chicken cutlets with salt and pepper and lightly dredge in the flour. (This will give the chicken a nice brown color when cooked, and helps to thicken up your sauce.)

2. In a large pan, heat a drizzle of EVOO over medium heat.

3. Place cutlets into the pan, and brown on both sides. When golden in color, remove from the pan, and place on a dish. The chicken will not be completely cooked through, but will finish cooking later in the recipe.

4. Add your butter to the same pan, and let melt over medium heat.

5. Add garlic and capers to the melted butter, and cook until the garlic is softened.

6. Using a cheese grater, or zester, zest your lemon. *It may seem silly to grate the skin of the lemon, but the skin is where the most flavor is! A step not to be skipped!

7. Add the chicken broth to the pan, along with the juice of two of the lemons.

8. In a small bowl, add about 2 tablespoons of water to the corn starch and whisk it together with a fork. Add the corn starch liquid to the pan and stir to combine. ( By adding a little liquid to the starch before adding it to the pan, you eliminate any lumps from forming in your sauce.)

9. Turn the heat down to low, and allow the corn starch to thicken your lemon sauce.

10. Add your chicken back into the pan and submerge it into the sauce, and allow to simmer on low, for 8-10 more minutes.

11. In a large bowl, add your baby spinach and cover with plastic wrap. Pop the bowl into the microwave and cook for 3 minutes.

12. Once the spinach has steamed, drizzle with a little EVOO and season with salt and pepper.

13. Slice your last lemon, and top your chicken with basil, parsley, and a lemon slice.

14. Serve your chicken over the wilted spinach, and spoon on extra sauce.

 

Chicken Piccata is great to serve with a side of brown rice or couscous. Let the flavors of the sauce combine with your grains, for a perfectly blended meal!