I've made chicken piccata before, but that recipe didn't call for capers (blasphemy!) and no longer fits in my clean eating lifestyle. I was very excited to see a new version in the Sept/Oct issue of Clean Eating Magazine - capers included!
This recipe turned out to be fantastic. I had some leftover artichoke hearts so I threw them in - what a great addition that turned out to be! Surprisingly, and thankfully, I didn't miss the butter in the sauce at all!
Slightly Adapted from Clean Eating Magazine, Sept/Oct 2009, page 49
- 1/4 cup whole wheat flour, divided
- sea salt and fresh ground black pepper, to taste
- 4, 4-oz boneless skinless chicken breasts, pounded to 1/4 inch thick
- 3 tsp olive oil, divided
- 2 cloves garlic, minced or grated
- 1 cup low sodium chicken broth
- 1 tbsp fresh lemon juice
- 2 tbsps capers or olives, rinsed and coarsely chopped
- 1 tbsp flat leaf parsley, chopped (I omitted)
- 1/2 cup artichoke hearts, chopped (I added)
1. Reserve 1 tbsp flour for later use. In a shallow dish, combine remaining flour with salt and pepper. Dredge chicken in flour and shake off excess.
2. Heat 1 tsp oil in a large nonstick skillet over medium high heat. Add chicken to pan and cook 2 to 3 minutes per side, or until golden brown. Remove chicken from pan and transfer to plate.
3. Using the same pan over medium high heat, add remaining 2 tsp oil, garlic, and reserved 1 tbsp flour. Heat mixture, stirring constantly for about 1 minute, scraping up any brown bits from pan. Add stock, lemon juice, artichokes and capers. Bring to a boil over high heat, reduce heat to medium high and simmer for about 3 minutes, until sauce thickens. Add chicken back to pan and continue to simmer for an additional 2 minutes. Remove from heat, stir in parsley and season with salt and pepper.