Flourless Chicken Piccata
A dish that is so flavorful it doesn’t need breading!
4 chicken breasts, boneless and skinless
¼ cup of olive oil
3 garlic cloves, minced well
Juice of ½ a lemon
½ cup white wine
2 tablespoons of capers, drained
Using a kitchen mallet, hammer the chicken breasts until they are about ¼” thick. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until done, about 4 minutes each side, or until the juices run clear when cut into the thickest part. If you need to cook the chicken in batches, keep the cooked breasts warm by wrapping them in tinfoil.
After the breasts are cooked, scrap the bottom of the pan with a wooden spoon or spatula to remove all the flavorful cooked chicken bits. Next add in the garlic, lemon juice, white wine and capers. Blend all together. Increase heat to high and bring to a boil, for about 1 minute. Add chicken breast back into the pan and cook for another 2 minutes.
Serve immediately.
Serves 4.
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