Chicken Piccate is an Italian-American classic flavored with capers and lemon. Traditionally, it’s dredged in flour before being shallow fried in it’s delicious buttery-wine sauce. Since cutting out gluten and most grains over the last several years, I’m constantly working to re-create my classic favorites into updated ‘clean’ versions. My rendition of Chicken Piccata is lighter than what you might find at Spaghetti Factory but certainly not lacking in any flavor! I like to serve this with Spaghetti Squash or Zucchini Noodles, and a giant salad or green beans- yum!
Below: the key ingredients are capers, lemons, butter, garlic
Get that butter and olive oil melting!
See how the sauce simmers away… this is what it looks like after you add in the liquids, right before you turn the chicken.
A NOTE ON HOW TO TELL IF YOUR CHICKEN IS DONE: Over cooking chicken is a consistent mistake I make in the kitchen. My father showed me this fool-proof tip for knowing when your chicken is done:
Touch your thumb to pinky-finger. Use your other hand to prod the ‘flesh’ below your thumb. This is what ‘done’ chicken feels like. Poke your ‘thumb flesh’ then poke your cooking chicken. When they feel the same, they are done! Try it, it REALLY works!!