Heirloom Meals: Savoring Yesterday's Traditions Today

Chicken Piccata

Chicken Piccata


1 whole boneless, skinless chicken breast
2 Tbsp whole wheat pastry flour
pinch of salt and pepper
2 Tbsp EVOO
1/4 cup white wine
Juice of one lemon
2 Tbsp capers, drained
1/4 cup parsley for garnish


Slice chicken breast into 8-10 thin pieces (cutlets). Mix flour with salt and pepper. Dredge chicken in flour. Heat EVOO in large frying pan over medium/high heat. Cook chicken until golden on both sides. It is OK if some bits of brown stick to pan. Remove chicken from pan and place in a serving dish. Deglaze the pan with white wine. A poof of steam will release and the wine will evaporate quickly. Then add the capers and lemon juice. Swirl around in pan for a few seconds and pour over chicken.

Categories: Carole's Concoctions, Special Diets

Tags: chicken breast, chicken piccata, lemons, capers, quick dinner, diabetes-friendly, gluten-free