Chicken piccata is an Italian-American dish that will satisfy the hungriest of caper lovers in your family, and it cooks up in under half an hour! It is a wonderfully simple dish to serve at a dinner party, just as it is for a weeknight meal.
And if you have leftover cassava flour from making those lovely sweet potato pancakes, then you have one less ingredient to rush out and buy.
If you have never eaten capers before, know that this is a great first recipe to experiment with them. They are incredibly flavorful little things, the unripened flower buds of Capparis spinosa or Capparis inermis.
You will often find them brined, meaning that they will definitely be salty, so be sure to rinse them before adding them to the pan.
Flavor-wise they can be described as having a zesty-olive-lemon taste on the tongue, and we believe that they are beyond delicious with a bit of butter and garlic. Once you try capers and fall in love with them, you will find ways to add them to the many dishes that come from your kitchen.
Serve this chicken piccata with a small side salad of fresh greens, or opt for an Italian chopped salad if you have a few more minutes to spare.
Remember that you can also make a traditional piccata dish using either veal or white fish - if you follow the standard sauce of lemon juice, capers, butter, and parsley, then you can never go wrong.
Chicken Piccata Recipe
Serves: 4 Prep: 10 min Cook: 15 min
Ingredients
- 4 skinless chicken breasts
- 1 cup cassava flour
- 2 tbsp. cooking oil
- 1 red onion, finely chopped
- 2-3 garlic cloves, crushed
- ½ cup chicken stock
- ⅓ cup capers, rinsed
- 2 tablespoon ghee or grass-fed butter
- ½ lemon, sliced
- Salt and pepper to taste
- Parsley, for serving
Preparation
- Combine the Cassava flour with the salt and pepper in a shallow bowl.
- Coat the chicken breasts in the flour.
- Heat the oil in a large pan, then add the chicken and cook until golden brown on both sides. Remove and set aside.
- Add the onion and garlic to the pan and allow to cook for 3-4 minutes, then pour in the stock. Allow reduction slightly.
- Add the capers, butter, and lemon slices, then stir to emulsify.
- Add the chicken back to the sauce and season to taste.
- Cook for another 5 minutes, then serve.
📖 Recipe
Chicken Piccata Recipe
Ingredients
- 4 skinless chicken breasts
- 1 cup cassava flour
- 2 tbsp. cooking oil
- 1 red onion finely chopped
- 2-3 garlic cloves crushed
- ½ cup chicken stock
- ⅓ cup capers rinsed
- 2 tablespoon ghee or grass-fed butter
- ½ lemon sliced
- Salt and pepper to taste
- Parsley for serving
Instructions
- Combine the Cassava flour with the salt and pepper in a shallow bowl.1 cup cassava flour, Salt and pepper to taste
- Coat the chicken breasts in the flour.4 skinless chicken breasts
- Heat the oil in a large pan, then add the chicken and cook until golden brown on both sides. Remove and set aside.2 tbsp. cooking oil
- Add the onion and garlic to the pan and allow to cook for 3-4 minutes, then pour in the stock. Allow reducing slightly.1 red onion, 2-3 garlic cloves, ½ cup chicken stock
- Add the capers, butter, and lemon slices, then stir to emulsify.⅓ cup capers, 2 tablespoon ghee or grass-fed butter, ½ lemon
- Add the chicken back to the sauce and season to taste.
- Cook for another 5 minutes, then serve.Parsley
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