I know, you are thinking, really, chicken piccata on a weeknight? Well, did you actually read the title of the recipe, it is simple. I took some shortcuts, but don’t think I compromised on taste. Let me warn you, only 1 of my 3 kids actually liked the meal, but Matt and I loved it. I think that capers have a really distinct taste, which you either love or not. I happen to love. I have been thinking about this recipe all week and how to put it together ever since I was talking shop (paleo cooking shop that is) with a new friend at the gym, Sherry. She was thinking about dipping the chicken in egg and coconut flour, which I totally could have done, but it would have taken longer and messed up my kitchen even more than the splattering ghee, so I just didn’t do that part. The bonus for me that my kids didn’t really eat this is that I got to eat it for lunch today!
Simple Chicken Piccata
Prep Time: 5 minutes
Cook Time: 15 – 20 minutes
Servings: 5 – 6
2 lbs. chicken cutlets or chicken fillets
- 1/4 cup capers
- 1/3 cup Italian parsley
- 2 – 3 tbsp. ghee
- 1 tbsp. garlic infused olive oil or 1 tbsp. EVOO and 1 tbsp. minced garlic
- 1/4 white wine
- 1/4 cup chicken stock
- 1/4 cup lemon juice
- salt and pepper
- Make sure the pieces of chicken can lay flat in your dutch oven. It should be about 1 – 1 1/2 inches thick. You may need to trim down your cutlets and you will definitely need to pound your fillets with a mallet, placing your chicken in between some plastic wrap.
- Warm 2 tbsp. ghee in a large dutch oven on medium heat and place the chicken in the pan.
- Salt and Pepper the exposed side and let the chicken cook for about 5 minutes until golden brown.
- Carefully flip the chicken, add salt and pepper and let it cook on the other side as well. Add additional ghee if the pan seems dry.
- Once the chicken is just done (no pink inside, but still SUPER moist), remove from the pan onto a plate.
- Add the oil to the pan and then the remaining liquids and simmer for a minute or 2 on low.
- Add the chicken back into the pan and coat with sauce.
- Add the parsley.
- Cover the dutch oven and let the chicken cook with the sauces another 3 – 5 minutes.
- Remove pan from heat and serve chicken with excess sauce and capers poured on the top.