An Italian Favorite

When I began my journey in the restaurant industry, I was always captivated by the Italian kitchens. The pasta, gnocchi, fried calamari, and tender chicken dishes—they were always my favorites. However, chicken piccata truly stood out to me.

So, what exactly is chicken piccata? It’s a dish made with thinly pounded chicken breasts that are pan-seared and served with a delightful caper vermouth pan sauce. While variations abound, the combination of capers and vermouth enhances its classic appeal!

Why is chicken piccata my favorite? Perhaps it’s due to my passion for all things tangy and delectable. Or maybe it’s the silky sauce that envelops each bite. Regardless, chicken piccata has always been a dish I adore.

There are a few traditional steps in the classic chicken piccata recipe that I prefer to skip:

• Pounding the chicken: The classic chicken piccata is made using cutlets, which are pounded thin with a mallet. I have no desire to spend precious time on this, but don’t worry—I’ve got some fantastic shortcuts!
• Dredging in flour: Traditionally, pounded chicken cutlets are dredged in flour to add thickness to the sauce and achieve a golden finish. I’ve developed ways to avoid this, allowing us to caramelize the chicken beautifully while still achieving sauce thickness. Many of my low-carb clients have asked for a keto-friendly version, and this recipe answers that need.

The Technique

• Thin cutlets: While traditional chicken piccata typically features pounded cutlets, I recommend using “thinly sliced chicken breasts,” which can be found at most grocery stores or can be requested from your butcher. Slicing the chicken thinly not only speeds up cooking but enhances flavor absorption.
• Dredging vs. no dredging: Traditionally, chicken cutlets are dusted with flour for a crispy crust and golden color, but I’ve developed a flour-free method using butter for a rich crust and added flavor. If you prefer nut flour, use almond or cassava flour, but be cautious as they burn quickly. Honestly, you won’t miss the flour at all!

• Vermouth: A signature ingredient in chicken piccata, vermouth is a fortified wine flavored with herbs and spices. We’ll use dry vermouth for its subtle background flavor. If you don’t have vermouth, a nice dry white wine will work just as well.
• Aromatics: What I love about this recipe is how few aromatics are needed! We use shallots, lemon, vermouth, capers, and parsley to elevate the dish. Minimal ingredients but maximum flavor—yes, please!
• Double reduction: The secret to achieving robust flavor without flour lies in my double reduction technique. I simmer shallots with vermouth before adding a second round of wine and chicken broth, which enhances the chicken’s flavor and picks up those delightful browned bits from the pan.
• The lemons: I add a unique touch by charring the lemon halves in the pan after removing the chicken and sauce, which elevates the dish’s presentation and flavor!

Side Dishes

What should you serve with this delicious dish? I love pairing it with something that soaks up all that flavorful sauce! Since we’re keeping this low-carb, I recommend my creamy “better than mashed” cauliflower or a classic Italian side like garlicky spinach. If you prefer something a bit heartier, my creamy dreamy mashed potatoes are a fantastic option. Don’t forget to mop up all that glorious sauce with your chicken!