I loved this version of chicken piccata probably due to the wonderful lemon flake salt. Also, there was no wine and less butter which I didn’t miss; so not as rich. Combined with the salty capers and fresh lemon this recipe was just delightful.
I have two more recipes:
Chicken Picatta Two Ways (Includes a Weight Watcher’s recipe)
Mark Bitterman's Chicken Piccata with Lemon Flake Salt
- thinly sliced chicken breasts and cut into smaller pieces (I buy 4 oz. chicken breasts which are frozen and vacumm packed that are a perfect size)
- Wondra flour
- kosher salt and pepper to taste
- olive oil, just enough to fry the chicken
- 3-4 large garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 medium lemon, thinly sliced and cut in half
- 1/3 cup fresh lemon juice
- 3 tbsp. unsalted butter, cubed
- Bitterman’s Lemon Flake Sea Salt to garnish
- parsley, minced to garnish
- pasta of your choice – I used angel hair
Pound the chicken breasts thinner if desired and season with kosher salt and pepper, then dredge them in Wondra flour. Heat a little oil and fry the chicken until golden brown on both sides. Drain most of the oil leaving a thin coating on the surface of the pan.
Cook the minced garlic about 30 seconds; add the chicken broth. Stir in the lemon slices and bring the mixture to a boil. Cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5-8 minutes. Add the lemon juice and capers, simmer until the sauce is reduced and slightly thickened, about another 5 minutes. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Remove from the heat and set aside.
Serve chicken over angel hair pasta and spoon sauce all over. Garnish with the lemon flake sea salt and minced parsley.
Recipe by cookingwithauntjuju.com
According to Chef Tim Creehan, former executive chef and founding partner of Marina Cafe in Destin, Florida you can make your pasta up to 8 hours before serving. Cook the pasta to package directions, place in cold water or rinse to stop the cooking, drain well. Toss with 1 tbsp. (more or less) canola oil and chill in a freezer bag. This is called resistance starch when pasta is cooked ahead of time, chilled and reheated. The carbs are slower to metabolize which means good things for your blood sugar.
We dined at his restaurant for lunch thanks to sister Terri and her husband Stan. I bought this cookbook at his restaurant. He also has a patent on his instant marinade and cooking sauces, Grill Mates; all-purpose, herb & garlic and lemon pepper.
Thanks for sharing Judy. I am going to look for those lemon sea salt flakes.
The lemon flakes really add a nice touch to this dish!
I remember the marina cafe! Creehan has some other restaurants in that area too that are very good. Maybe we can go next time if we are ever in Florida together.
I would love that Bethany – life has to calm down one of these days! We ate on the beach on a beautiful, sunny day – can’t beat that 🙂
This dish looks delicious and healthier than most chicken piccata recipes because it uses less butter. Judi, I remember our luncheon at Tim Creehan’s restaurant in Destin well. It was a gorgeous sky blue day and the tables were set up right on the beach offering a fabulous view of the Gulf. And the food matched the view! Sadly, Tim Creehan has closed that restaurant but has opened two more in the local area. Well worth a visit!
That kind of living makes me want to move to Florida! I even remember what I ate – shrimp and Gene had a fish sandwich, I think it was grouper. I don’t remember what you and Stan ate but I’m sure you didn’ order fish 🙂
Can’t say no to any dish with chicken and lemon, so I’m sure I’d love this version. It looks so delicious, and less butter is actually a plus.
I’ll look for the lemon salt flakes. It sounds like a good ingredient to have at hand. 🙂
I agree – chicken and lemon are meant for each other! The salt is unbelievable – it’s not salty at all and the lemon flavor comes through “softly”. You can find this lemon flake salt at https://themeadow.com/ 🙂
Reblogged this on http://www.thereikicafe.com and commented:
This is looking tasty!
Thanks – it was really good and a favorite recipe for chicken piccata especially with the lemon flake salt 🙂
Nice. My sister just recently told me about the pasta freezing trick. So good to know! I’ve never loved “wet” sauces, so I know I’ll love this one.
Actually Mimi you just chill the pasta in a freezer bag, not freeze it. I’m not sure why he mentioned a freezer bag but they are sturdier – I can see where it would be confusing for you. My recipe does say you can cook it up to 8 hours ahead and chill. Nothing was mentioned about freezing except for the “freezer bag”. I’ve been doing this for a long time as it is better for my blood sugar 🙂
Aaaahhhhh thanks!
I looked at my post again and did a little research online. One source (Detroit Free Press) says you can refrigerate cooked pasta for 5 days and freeze up to 3 months. Another says freeze for only 2 weeks. I can’t imagine wanting to freeze it – freezer burn, losing its texture, taking up space in a limited freezer. I chill my pasta!!!
this sounds marvellous. i love lemony recipes.
Thanks Sherry – I love lemon dishes too; sweet and savory! Thanks for stopping by…