Springtime is for all things lemon, in my humble opinion. Drinks, snacks, desserts and of course entrees! And chicken piccata is one of those meals that makes pretty much anyone smile. Tender chicken, a light lemon sauce and bright capers make it a lovely meal that you can easily make any night of the week.

Now, chicken piccata is prepared in a very similar method to chicken marsala or even coq au vin with just a bit less braising liquid and braising time. But the technique is a wonderful one to master and you’ll be enjoying preparing chicken this way now, regardless of the sauce you add to it!

Pan searing a thin piece of chicken then adding some aromatics-things such as garlic, onion, leek-then adding a bit of wine and stock is a very easy and very delicious way to prepare meat quickly. I hope you start to add entrees like this to your weekly repertoire!

Stay safe out there, Drizzlers!

xo, Kendra

Lemon Chicken Picatta

Free From the top-9 Food Allergens, AIP, SIBO and low-fodmap adaptable

Serves: 4-6

Prep Time: 45 minutes

• 4 boneless, skinless chicken breasts
• 1/4 c. gluten free flour (any flour will work, does not need to be a blend, my preference is usually rice flour * For SIBO diet please eliminate
• 4 shallots, thinly sliced *For SIBO and low-fodmap diets please eliminate
• 3 cloves garlic, thinly sliced *For SIBO and low-fodmap diets please eliminate
• 1/2 c. white wine
• 1 c. chicken broth
• juice from 1 lemon
• 1 lemon, sliced
• 1/4 c. minced parsley
• 1/4 c. capers
• *Optional additional swirl of olive oil or butter if you are able to have cow dairy, added into the pan sauce

Directions

1. Slice the chicken in half lengthwise or pound out thinly between two sheets of parchment paper or plastic wrap.
2. Preheat a large pan over medium heat. While preheating, sprinkle the gluten free flour  over each side of the chicken until it’s lightly coated.
3. Swirl a few tablespoons of olive oil in the preheated pan. Pan sear the chicken on each side until lightly golden brown, about 3-4 minutes per side. Remove to a plate.
4. Add another little swirl of oil into the pan and add the sliced shallots,  if using. Saute until soft and fragrant, about 4-5 minutes.
5. Add the garlic and saute 30 seconds.
6. Pour in the wine, reduce by about half, and then pour in the chicken broth and the juice from 1 lemon.
7. Place the chicken back into the pan, using tongs to turn it to coat both sides with the sauce. Layer in the sliced lemons and sprinkle with the parsley and capers. Slowly simmer for another 8-10 minutes, spooning the sauce over the top to continue to cook the chicken all the way through. You may use a lid to help steam the tops the chicken while cooking.
8. Add the additional swirl of olive oil or butter, if you are able to have, into the pan sauce.
9. Enjoy with plenty of the pan sauce, just don’t forget to taste it for seasoning before serving!

 

Happy Foods are the Best Foods!