My family loves pasta, and going to our favorite Italian restaurant gave us a much-needed fix for our craving. When we went, I often chose Chicken Piccata. It came out perfectly seasoned with just the right amount of lemony sauce and capers. Since the pandemic, we haven’t been going out to eat.
One day, I craved this dish so much that I decided to figure out the recipe. I knew that this dish had lots of butter, but I wanted to reduce the cholesterol and bad fats, so I opted to use olive oil instead, along with white wine. After several tries, I finally came up with a recipe that we love.
Since I cook just for my husband and me, this recipe reflects that. However, it is easy to scale this up or down, according to how many you need to feed. Keep in mind that a normal serving of chicken is 4 to 6 ounces. I use one 10 to the 12-ounce chicken breast to feed two people.
1 chicken breast
2 tablespoons of olive oil (or butter)
2 servings of spaghetti noodles
⅛ teaspoon of garlic powder
1 ½ teaspoon of kosher salt
⅛ teaspoon of ground pepper
2 tablespoons of capers (optional)
1 lemon, zested and squeezed
2 tablespoons all-purpose flour
1 cup dry white wine or chicken stock
Before cooking — 5-minute prep
Pat one chicken breast dry with a paper towel, and place in a sturdy plastic bag such as a freezer bag. Use the flat side of a kitchen mallet to pound it flat, to about ½" to ¾" thickness. Try to make the thickness even across the whole chicken breast. This will help it cook evenly. Do this for each breast.
Cut the chicken breast into serving-sized pieces. Drizzle a small amount of olive oil onto one side of each piece(about ¼ teaspoon should be plenty). Using your hand, spread the oil on all surfaces of the chicken. This helps the flour mixture stick evenly to the surface. You can leave this out to reduce the fat of this dish.