I had never heard of chicken piccata until I was searching for recipes to make with the capers that I foraged, but it instantly appealed to me- capers, chicken and lemon sounded like a match made in heaven. Most versions of chicken piccata are made with gluten and dairy, as it is typically dredged in flour and then fried in butter, but I made this gluten free and dairy free by using gluten free flour and frying it in olive oil, and it was amazing.
I've also made this exact recipe with fish (tilapia) instead of chicken and it's amazing. And if you're vegan, you can fry up whatever form of fake meat you make- whether seitan, tofu or something else- instead of the chicken.
I finally wrote up this recipe after making it a few times- I'm serving it tonight with gluten free spaghetti and steamed fennel for a nice Italian style meal.
6-7 tablespoons olive oil, butter, or other oil- but note the flavor of the oil adds a lot to this
3/4 cup brown rice flour or other flour (wheat or spelt flour is fine if you're not concerned about gluten, another all purpose gluten free flour is also fine)
Zest of one lemon (optional)
1 teaspoon salt
1/2 teaspoon garlic powder
2.2 lbs chicken breast
1/4 cup lemon juice
3/4 cup white wine or chicken broth or veggie broth
1 teaspoon salt (optional)
1/4 cup pickled capers
1/4 cup packed fresh parsley
1. Cut your chicken breast into very thin cutlets.
2. Mix your flour with lemon zest, salt, and garlic powder. I found once I cut the zest off my lemon, it was easiest to make it small enough by mixing it with a little bit of the flour and then putting it into my coffee grinder until it was very fine. You can leave out the zest.
3. Dredge your chicken pieces in flour, then fry in a frying pan with oil. I started off with 2 tablespoons oil at first, then added more as necessary.
4. When fully cooked on each side, and slightly browned, remove the chicken cutlets from the pan. Cook all the chicken this way.
5. Take the flour that is left and put it in the pan in which you fried the chicken. Add the capers and fry up for a couple of minutes.
6. Add the lemon juice and white wine or broth. Cook down for a few minutes. If using wine, add salt as needed. If using broth, you don't need to add any salt most likely. Chop your parsley and add it, and cook for another minute or two.
7. Serve the chicken pieces with the sauce and capers drizzled on.
Ever have chicken picatta? Ever have another type of piccata? What was in it? Does this look like a recipe you'd try?
Linking up to Real Food Wednesday, Allergy Free Wednesday