Yesterday I shared how to create the basis of a meal plan so that you don’t need to repeat this task weekly. Personally, I dread it and I can guarantee a lot of other people do too. A major success of meal planning is putting those recipes you know by heart to work. You fall back on them because they’re easy, come together quick, and you know taste great.
So – one my my favorite “fall back” recipes I use often is Clean Chicken Piccata. Piccata is similar to chicken francese – with flavors of lemon, white wine, and butter. Piccata, however, is more of a caper sauce with drippings from the pan. The sauce is briny, but rich with browned butter.
In terms of “clean” – what this means if you’re wondering, is that all of the either processed or unnecessary calories are stripped out of the recipe and substituted with more wholesome, nutritious ones. I know what you’re thinking: “what’s the fun in that?”. Well – if you’re not looking to lose weight or eat healthier, clean food actually tastes great too. Just another benefit…
So what’s taken out of the Clean Chicken Piccata version? The wine, oil, and half of the butter. In place of it: more lemon juice, water, and the remaining butter.
Start by butterflying your chicken into thin fillets. Season with salt & pepper, then dredge this into an egg wash and flour. Heat a skillet on med-high and add 1 tbsp of butter to the pan. Fry chicken on each side for about 3 minutes until golden brown.
Transfer the chicken to a plate and tent with aluminum foil. Heat remaining butter in pan and let this brown. Add in garlic & leave for a couple minutes. Whisk in flour, lemon juice, and water. Let this come to a boil.
Lower to let simmer for just a couple minutes. The sauce will continue to thicken. Stir in capers and parsley to finish. Add chicken back to the pan and serve. I usually serve this with some kind of rice or mashed potatoes, with a green vegetable.
- 4 skinless boneless chicken breasts 4 oz each
- Salt & Pepper
- ½ cup flour
- 1 egg
- 3 tbsp. butter
- 4 garlic cloves minced
- 2 tbsp flour
- 1/3 cup fresh lemon juice
- 2/3 cup water
- 3 tbsp capers
- 1/3 cup parsley chopped
Start by butterflying your chicken into thin fillets. Season with salt & pepper. Scramble the egg into a bowl and put the ½ cup of flour into another bowl. Dredge each chicken breast into the egg wash first and then and flour.
Heat a skillet on med-high and add 1 tbsp of butter to the pan. Fry chicken on each side for about 3 minutes until golden brown. Use about 1 tbsp of butter per batch of chicken. Transfer the chicken to a plate and tent with aluminum foil.
Heat remaining butter in pan and let this brown. Add in garlic & leave until fragrant for a couple minutes. Whisk in remaining 2 tbsp of flour. Then add in the lemon juice and water. Bring this to a boil then reduce to a simmer for just a couple minutes. The sauce will continue to thicken.
Stir in capers and parsley to finish. Add chicken back to the pan and serve.