I don’t know what it is about raw poultry but I’m not a huge fan of preparing or even cooking it. I would rather make ground turkey, tofu or seafood. I have a relentless fear of eating under cooked chicken so instead, I end up with a super dry and tasteless dinner. Gross right?! This is number #1 on my IBS Chicken Recipes list.
I recently learned a few tricks to make cooking chicken less scary which has really helped me! I not only wear latex gloves while preparing but also ask the butcher to pound the chicken (this helps cook the chicken much more even and quicker).
This recipe is so easy to make that even my husband can do it (not an insult, just the truth). It tastes so decadent with the butter and wine sauce, I’m hungry just thinking about it!
This chicken piccata recipe will be a family classic that you will be repeating all the time!
- 2 Skinless, boneless chicken breasts, pounded thin
- Sea Salt & Ground Pepper to taste
- Corn Starch for dredging chicken
- 3 Tablespoons Butter
- 3 Tablespoons Brined Capers
- 1/4 Cup White Wine
- 1/2 Lemon Juice & Zest
- Parsley, chopped for garnish
- Season chicken with salt and pepper. Lightly dredge chicken with cornstarch on both sides.
- Melt butter in a large skillet over medium-high heat. Once melted, add chicken and cook about 5 minutes on either side until chicken is cooked through.
- Remove chicken from pan and add capers and white wine. Stir occasionally for about 3 minutes.
- Remove pan from heat and add lemon. Stir for another minute.
- Pour sauce over chicken and garnish with parsley.
Keywords: chicken recipe, low fodmap chicken recipe, chicken piccata recipe