Spaghetti squash is a tasty and healthy alternative to pasta.
If you are avoiding white flour, you may choose to substitute with your favorite gluten-free flour mix. I have also successfully made the piccata by simply salting and peppering the chicken and pan frying. To thicken the sauce with the abscence of flour, in a small cup combine a heaping tablespoon cornstarch and about 1 tablespoon of water and stir until smooth. Add the cornstarch mixture to the pan after you have added the lemon juice, white wine, and chicken stock. Bring to a boil, then return the chicken to the pan to heat through before serving.
The sauce is doubled in my recipe and will generously sauce 4 large boneless chicken breasts. In my house, we cut the chicken breasts in half for a serving, so I can feed 6 to 8 people easily with this recipe. Unapologentically, I like a lot of sauce and I don't care for scraping the bottom of the pan to get every last drop before the next person at the table beats me to it. Making a double portion of sauce keeps the peace. Even though I usually wind up with a little sauce leftover, I often will double the sauce ingredients and use within a day or two or freeze for later use. The leftover sauce is delicious when used as a warm dressing for spring vegetables, especially when served as a bed for roasted fish.
If preparing more than two boneless chicken breasts, you will likely need to pan fry the chicken in two batches. Simply keep the cooked breasts warm in a preheated oven set to a low temperature, about 250°F until all the chicken breasts are done.
Combine and set aside:
1/2 cup freshly squeezed lemon juice (2 to 3 juicy lemons)
1/2 cup dry white wine
1-1/4 cups chicken broth
Combine and set aside:
3/4 cup all-purpose flour or gluten-free multi-purpose flour
1 Tbsp Old Bay Seasoning
1 tsp garlic powder
1 tsp dried oregano or Italian Seasoning
1/2 tsp baking soda
Mince and set aside:
4 cloves garlic
Italian parsley, about 1/3 cup
2 to 4 boneless, skinless chicken breasts, pounded thin with a mallet
sea salt and freshly ground black pepper
ghee or olive oil for frying
4 Tbsps butter
3-1/2 Tbsps all-purpose flour or gluten-free multi-purpose flour (or cornstarch slurry as detailed in the introduction); I like to use the seasoned flour leftover from dredging the chicken
4 garlic cloves, minced
1 Tbsps brined capers, rinsed
2 Tbps butter, optional
Serve chicken with:
baked spaghetti squash, or traditional pasta, or gluten-free spaghetti, such as bionaturæ®
minced Italian parsley
|I prefer to remove the parsley leaves from the stems, then mince.|
1. Combine the lemon juice, white wine, and chicken broth together. Set aside until ready to use.
2. Combine the flour, Old Bay Seasoning, garlic powder, and dried oregano in a pie plate. Dredge the chicken in the flour, turn to coat. Shake off excess. If the chicken sits for a few minutes before frying, it may soak up the flour. Not a problem, simply dredge the chicken again and shake off the excess flour before transferring to the preheated skillet.
3. In a large skillet, non-stick or iron, heat the ghee or olive oil over medium-high heat, and fry the chicken breasts for about 10 minutes total, turning two or three times for even browing.
4. If preparing more than two boneless chicken breasts, you will likely need to pan fry the chicken in two batches. Simply keep the cooked breasts warm and uncovered in a preheated oven set to a low temperature, about 250° F.
|You can prep the garlic ahead, if you wish, by making garlic oil.|
|Quickly rinse the brined capers with water before adding to sauce.|