This recipe for Mediterranean Style Chicken Piccata is easier to make that I thought it would be.
I like that this recipe features the great taste of lemon in it too!
Mediterranean Style Chicken Piccata
This recipe features on of my favorite flavors and that flavor would be the taste of lemon.
I love that the lemon not only adds great flavor to this dish, it also adds a great balance of color to the dish itself.
The other ingredients that are added to this are friendly to the Mediterranean Diet which also makes me happy.
While you could make this recipe without the modifications that makes it friendly to the diet, I like that there are options in doing so.
Either way, you certainly get a great chicken dinner out of this recipe.
You may be wondering what it is about chicken picatta that makes it so different from the other chicken recipes that are out there.
I have already mentioned that great taste of lemon that is in this dish that makes it so great.
However, it may be the preparation of the chicken itself that sets this dish aside from the other chicken recipes that are out there.
This chicken picatta recipe features chicken that has been ‘butterflied”.
By ‘butterflied’ I mean that we will need to use a two step process in order to flatten the chicken breast to make it thinner for this recipe.
To do this, you will need to slice the chicken breast in half horizontally and then place it between two sheets of plastic wrap in order to use a mallet to flatten it. We want a chicken breast that is about a half of an inch thick as a result.
We will also make a few more modifications to this recipe to make if more Mediterranean Diet friendly.
This recipe calls for using a small amount of all purpose flour to coat the chicken before cooking it.
However, to make this recipe more diet friendly, you can use a whole wheat flour or almond flour instead.
This recipe also calls for the use of butter in addition to extra virgin olive oil.
However, to keep this recipe more diet friendly, feel free to use extra virgin olive oil instead of the butter in your dish.
There are a few more ingredients that are needed for this recipe that you may not have on hand.
Chicken stock is used as a liquid base for this recipe. You can find chicken stock online or even use an alternative such as chicken bullion instead.
Lastly, every chicken picatta recipe seems to call for the use of capers in it.
Capers are flower buds that have not opened yet. They are also an essential ingredient in many Mediterranean style dishes. You can find capers (in brine) online.
You could certainly serve this dish as a Mediterranean Style Chicken Piccata over pasta.
There are many Mediterranean Diet friendly whole wheat based pasta choices online that you can use with this recipe. Penne pasta and orzo are two great choices that you could make!
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Mediterranean Style Chicken Piccata
Mediterranean Style Chicken Piccata
As mentioned, there are a few modifications to make this Mediterranean Diet Friendly. You can use a whole wheat flour or almond flour instead.
However, to keep this recipe more diet friendly, feel free to use extra virgin olive oil instead of the butter in your dish.
To make this you will need to butterfly your chicken, as mentioned above.
This is a two step process in order to flatten the chicken breast to make it thinner for this recipe.
To do this, you will need to slice the chicken breast in half horizontally and then place it between two sheets of plastic wrap in order to use a mallet to flatten it. We want a chicken breast that is about a half of an inch thick as a result.
What you will need to make this Mediterranean Style Chicken Piccata recipe.
- Chicken Breasts- 2. These breasts should be skinless and butterflied as described above. To do so, sliced each breast horizontally in half. Then place it between two pieces of plastic wrap and use a mallet to flatten it to about 1/2″.
- Flour 1/2 cup. You can use a whole wheat flour or almond flour instead.
- Butter- 3/4 of a stick or 6 tablespoons. To keep this recipe more diet friendly, feel free to use extra virgin olive oil instead of the butter in your dish.
- Extra Virgin Olive Oil -2 tablespoons (additional as needed).
- Lemon Juice- 1/4 cup.
- Chicken Stock- 1/2 cup.
- Capers- – 1 1/2 tablespoons, rinsed and chopped.
- Garlic Cloves- 2 smashed or minced.
- Optional- salt and/or pepper for seasoning your chicken breasts. Also, sliced lemon and chopped parsley for topping.
How to make this Mediterranean Style Chicken Piccata recipe
- Place your flour in a shallow bowl such as a pasta bowl. Then prepare your chicken as described above (butterfly). Season the chicken with any optional salt and pepper if desired and then dredge the chicken through the flour, tapping off any excess, and then place the chicken on a holding plate while you cover the remaining chicken with flour using the same methods.
- Now in a large skillet set on medium to high heat, melt two tablespoons of the butter with a tablespoon of the olive oil (or three tablespoon of olive oil). We will brown the chicken in the skillet, two chicken ‘cutlets’ at a time as they will need room to cook. It should take about 2 1/2 minutes for the first side to brown and then turn the chicken over to cook the other side (about a minute more). Place the cooked chicken on a clean plate after it has cooked. Add additional butter or olive oil as needed between batches. You may not need to use all of the butter that is called for in the ingredients.
- For the sauce, after the chicken has cooked and is placed on a new plate, add the lemon juice, chicken stock, capers and garlic to the skillet and bring it to a boil. Then turn the heat down and add the chicken and simmer the chicken until it is fully cooked (about 2-5 more minutes). Add additional butter or oil if needed and as desired.
- Serve the chicken with sauce as desired with lemons and parsley.
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This easy to make Mediterranean Style Chicken Piccata is the perfect recipe to make for your dinner tonight. Mediterranean Diet Friendly Recipe.
Mediterranean Style Chicken Piccata
Ingredients
- Chicken Breasts- 2. These breasts should be skinless and butterflied as described above. To do so, sliced each breast horizontally in half. Then place it between two pieces of plastic wrap and use a mallet to flatten it to about 1/2″.
- Flour 1/2 cup. You can use a whole wheat flour or almond flour instead.
- Butter- 3/4 of a stick or 6 tablespoons. To keep this recipe more diet friendly, feel free to use extra virgin olive oil instead of the butter in your dish.
- Extra Virgin Olive Oil -2 tablespoons (additional as needed).
- Lemon Juice- 1/4 cup.
- Chicken Stock- 1/2 cup.
- Capers- – 1 1/2 tablespoons, rinsed and chopped.
- Garlic Cloves- 2 smashed or minced.
- Optional- salt and/or pepper for seasoning your chicken breasts. Also, sliced lemon and chopped parsley for topping.
Instructions
- Place your flour in a shallow bowl such as a pasta bowl. Then prepare your chicken as described above (butterfly). Season the chicken with any optional salt and pepper if desired and then dredge the chicken through the flour, tapping off any excess, and then place the chicken on a holding plate while you cover the remaining chicken with flour using the same methods.
- Now in a large skillet set on medium to high heat, melt two tablespoons of the butter with a tablespoon of the olive oil (or three tablespoon of olive oil). We will brown the chicken in the skillet, two chicken ‘cutlets’ at a time as they will need room to cook. It should take about 2 1/2 minutes for the first side to brown and then turn the chicken over to cook the other side (about a minute more). Place the cooked chicken on a clean plate after it has cooked. Add additional butter or olive oil as needed between batches. You may not need to use all of the butter that is called for in the ingredients.
- For the sauce, after the chicken has cooked and is placed on a new plate, add the lemon juice, chicken stock, capers and garlic to the skillet and bring it to a boil. Then turn the heat down and add the chicken and simmer the chicken until it is fully cooked (about 2-5 more minutes). Add additional butter or oil if needed and as desired.
- Serve the chicken with sauce as desired with lemons and parsley.
Notes
- Flour- You can use a whole wheat flour or almond flour instead.
- To keep this recipe more diet friendly, feel free to use extra virgin olive oil instead of the butter in your dish.
- Capers-
- There are many Mediterranean Diet friendly whole wheat based pasta choices online that you can use with this recipe. Penne pasta and orzo are two great choices that you could make!
This chicken picatta recipe features chicken that has been ‘butterflied”.
By ‘butterflied’ I mean that we will need to use a two step process in order to flatten the chicken breast to make it thinner for this recipe.
To do this, you will need to slice the chicken breast in half horizontally and then place it between two sheets of plastic wrap in order to use a mallet to flatten it. We want a chicken breast that is about a half of an inch thick as a result.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 350 Saturated Fat: 6gg Carbohydrates: 9g Protein: 35g