Piccata is the method of preparing the food, not the dish itself. Meat is sliced, coated, sautéed, and served in a sauce. Some Piccata recipes include cream, some don’t. This is one of our favourite versions. If you have caper berries, use them as garnish: the milder fruit from the caper shrub in addition to the capers.
Chicken Piccata with Lemon and Parmesan
Ingredients
For Dredging:
- 2 large chicken breasts, cut horizontally
- 3 TBSP (13 gr) finely grated Parmesan 0 CHO
- 2 TBSP (16 gr) cornstarch 14 CHO
- Salt and pepper 0 CHO
TOTAL CHO 14 CHO
- 14 CHO DIVIDED BY 4 CHICKEN PIECES = 3.5 CHO EACH
For Sauce:
- 1 TBSP olive oil 0 CHO
- 1 TBSP butter 0 CHO
- ½ cup white wine 3 CHO
- ½ cup chicken stock 0 CHO
- ½ cup cream 0 CHO
- 1 cup grated Parmesan cheese (70 grams) 0 CHO
- 2 TBSP capers 0 CHO
- 8 caper berries for garnish 0 CHO
- 1 TBSP fresh lemon and the other half sliced for garnish 0 CHO
- chopped tarragon or parsley 0 CHO
TOTAL CHO 3 CHO
- TOTAL WEIGHT 158 GRAMS
- 3 CHO DIVIDED BY 158 GRAMS = .018 CHO/GRAM
- 1 TBSP = 14 GRAMS (.018 CHO x 14 GRAMS) .252 CHO/TBSP
- ¼ CUP = 4 TBSP (.252 CHO x 4) 1 CHO/1/4 CUP
Instructions
- Cut the 2 boneless chicken breasts in half horizontally, and lightly salt and pepper.
- Mix cornstarch and finely grated Parmesan cheese in a shallow dish. Dredge the 4 chicken cutlets.
Meanwhile, heat 1 TBSP butter and 1 TBSP olive oil in a skillet. Sear chicken over medium/high heat on one side, for 4 – 5 minutes, flip and sear the other side for another 4 – 5 minutes. (When the chicken is seared over high enough heat, and not touched until flipped, most of the dredging will stay on the chicken).
- Remove chicken to a plate and cover. (The chicken will continue to cook through at this point).
- Turn down heat to medium. Add white wine to the pan and deglaze, reducing the wine to about 1/3.
Next add chicken stock and cream. Reduce heat to low and gently simmer for 10 – 15 minutes, stirring occasionally while sauce thickens. Sauce will reduce by about half.
- Add Parmesan cheese. Stir until cheese melts and is evenly distributed. Nestle in the chicken cutlets; along with any juice that may have accumulated.
- Cook for about 5 minutes until chicken warmed through.
- Remove from heat and add capers and drizzle with the juice of half a lemon.
- Garnish with lemon slices, fresh herbs and caper berries if desired. We serve this Piccata with pasta and asparagus or broccoli.
