Lemon-buttery Chicken Piccata is a popular Italian dish that is often breaded, dipped in a milky egg wash, fried in a vegetable soy oil blend, and prepared with a lemon garlic butter sauce. It used to be one of our favorite entrees. Now, the recipe is adjusted and Chicken Piccata is back on the menu! With no breading, milk, or egg, you can bring a smile to a neighbor, friend, or someone special. Our child even loved this and asked for more. It is a beautiful bright dish with the perfect balance of flavors – and includes everyone! Enjoy!
I-Can’t-Believe-There’s-No-Butter Chicken Piccata
1 16 oz. package of chicken parts (feel free to make chicken cutlets by CLICKING HERE for the gluten-free fried chicken recipe)
2 cups of your favorite safe poultry broth
1/2 large onion, medium diced
1 lemon, halved and then sliced
5 cloves garlic, minced
1 teaspoon bacon butter*
1 oz. capers
In a deep skillet or shallow stock pot, warm about 1/4 cup canola oil over medium high heat until a drop of water sizzles. Lower heat if needed to make sure the oil doesn’t reach burn point. Add the chicken parts and cook on all sides until the skin is deep golden brown.
Add the broth, onion, salt, and pepper and cook until the broth is condensed to about 2 inches at the bottom of the pan (about 30 minutes), turning chicken periodically to make sure it is cooked through. Add the lemon, and cook another 10 minutes or until thermometer inserted into the chicken registers 165 degrees F.
Then add minced garlic and capers. Cook for one more minute and turn off heat.
Melt in the 1 teaspoon of bacon “butter” (*essentially, 1 teaspoon of bacon fat – we get what we need directly from the freezer where we have saved bacon fat from frying bacon on occasion).
If needed, add salt and fresh cracked pepper to taste.
Serve this wonderful chicken over gluten-free pasta, rice, or quinoa – spooning some extra buttery sauce on each dish.