My Simple, Lemony Chicken Piccata

This is my “healthy-ish” take on the classic. This is zingy, salty perfection.

This recipe is a classic for my cheffing clients in the city. I’ve put a healthier twist on things and opted out of using a ton of breading or butter to keep things lighter for weeknight dinners. This usually takes me around 30 minutes to whip together and can be paired with pasta, veggies or even spaghetti squash. And I’d highly recommend topping with a good shaving of Parmesan and a sprinkle of chili flakes.

Ingredients:

• Chicken breasts x 2 boneless skinless

• AP flour (for dredging GF or regular) x 1/4 cup

• Panko breadcrumbs (GF or regular) x 1/4 cup

• Large egg (for egg wash) x 1, whisked

• Olive oil x 6 Tablespoons

• Small white onion x 1, finely chopped

• Cloves garlic x 2, minced

• Fresh thyme leaves x 1 teaspoon

• Chicken broth (or use a bouillon cube dissolved in water) x 2.5 cups

• Lemon juice x 2 whole lemons

• Capers, drained x 1 tablespoon

• Zest x 1/2 lemon

• Fresh Italian parsley x 1/4 cup, chopped

• Parmesan x 2 tablespoons, grated

• Salt and pepper, to taste

Method:

1. Slice the chicken breasts in half into two thinner breasts. Then place the thinner chicken breast filets between two sheets of parchment paper and gently pound them to an even thickness, about 1/4 inch thick.

2. Season both sides of the chicken with salt and pepper.

3. In a shallow bowl, whisk the egg with a pinch of salt and pepper.

4. In another shallow dish, combine the flour and a good pinch of salt and pepper and lastly in another bowl pour in the panko breadcrumbs.

5. Dip each chicken breast filet into the flour, shaking off excess, then dip into the egg wash, and finally coat with the panko mixture. Press lightly so the breadcrumbs stick.

6. Keep the flour for use later*

7. Heat 4 tbsp olive oil in a large skillet over medium-high heat.

8. Once hot, add the chicken filets and cook for about 3-4 minutes per side until golden brown and cooked through.

9. Then transfer the cooked chicken to a plate.

10. In the same pan, lower the heat to medium and add 1 tbsp olive oil, chopped onion, garlic and thyme. Sauté for about 5 minutes until softened and fragrant.

11. Then sprinkle over 2 tablespoons of the leftover flour mixture into the onions and garlic and sauté for a further 3 minutes to form a simple roux.

12. Slowly whisk the chicken broth (or dissolved bouillon) into the flour, onion, garlic mixture until there are no lumps.

13. Add the capers, lemon juice and lemon zest, then simmer for about 10 minutes to let the sauce thicken and reduce slightly. Taste and adjust seasoning with more salt, pepper or lemon juice if needed.

14. Return the chicken to the skillet, spooning some of the sauce over the top. Let it simmer in the sauce for 5 minutes to heat through.

15. Serve the chicken and spoon the sauce over the top. Top with shavings of Parmesan cheese and Italian parsley!