Meat cooked “piccata” is traditionally floured first, but with all this flavor going on, who’ll miss it?
YIELD: 4 servings, each with 1 gram of carbohydrates, a trace of fiber, and 29 grams of protein.
INGREDIENTS:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 clove garlic, crushed
- 1 tablespoon lemon juice, or the juice of 1/2 lemon
- 1/2 cup dry white wine
- 1 tablespoon capers, chopped
- 3 tablespoons fresh parsley, chopped
INSTRUCTIONS:
- Place a chicken breast in a large, heavy, zipper-lock bag and, using a hammer, meat tenderizer, or what-have-you, pound it until it’s 1/4 inch thick. Repeat with the remaining chicken breasts.
- Heat the olive oil in a large, heavy skillet over medium-high heat. Add the chicken; if it doesn’t all fit at the same time, cook it in two batches, keeping the first batch warm while the second batch is cooking. Cook the chicken until it’s done through (3 to 4 minutes per side).
- Remove the chicken from the pan. Add the garlic, lemon juice, white wine, and capers to the pan, stirring it all around to get the tasty little brown bits off the bottom of the pan. Boil the whole thing hard for about 1 minute, to reduce it a little.
- Put the chicken back in the pan for another minute, sprinkle the parsley over it, and serve.
VARIATION:
PORK PICCATA:
- Make this variation just like Chicken Piccatta, only substitute 4 good, big pork steaks, or chops, or thinly sliced pork butt (1 to 1 1/2 pounds of meat total) for the chicken breasts. (Cut the bones out of the pork steaks or chops, if using, and discard.)
