August 8, 2023

Chef Robert’s Chicken Piccata of Love

Chef Robert Lewis (The Happy Diabetic) presents his Chicken Piccata of Love recipe. Chicken piccata is a silky, lemony, buttery, tender delicious diabetes-friendly chicken recipe that is quick and easy to make.

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Chef Robert Lewis (The Happy Diabetic) presents his Chicken Piccata of Love recipe. Chicken piccata is a silky, lemony, buttery, tender delicious diabetes-friendly chicken recipe that is quick and easy to make.

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chicken piccata
Yields4 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins
 2 large boneless skinless chicken breasts, 6-8 oz each
 Salt & pepper
 ½ cup flour
 3 tbsp olive oil
 2 cloves of garlic, sliced
 ½ cup white wine
 ¾ cup chicken stock
 1 tbsp capers, drained
 ¼ cup water
 3 tbsp cold unsalted butter
 1 ½ Large lemon
 Zest of 1 lemon
 2 tbsp fresh Italian parsley
1

Slice chicken breasts in half crosswise into 3 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season both sides lightly with salt and pepper. Place flour in a shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.

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2

Heat 2 tablespoons olive oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding, pan-fry the chicken cutlets, without moving them, until nice and golden-brown underneath, about 2 minutes. Turn cutlets over to cook on the other side just until chicken is nearly cooked through, about 30-60 seconds. Remove from pan and transfer to a clean plate.

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3

Add the sliced garlic and remaining 1 Tbsp. olive oil to the skillet and cook, stirring often and reducing the heat if needed to keep garlic from burning, cook until golden brown, about 1-2 minutes. Add wine, chicken stock, and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet (we call this deglazing) about 2-3 minutes. Reduce the liquid by ½ and then add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.

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4

Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice, lemon zest, and ½ of the chopped parsley into sauce. Transfer chicken and sauce to a platter and top with parsley. Serve with lemon wedges.

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Nutrition Facts

Serving Size 1 cutlet

Servings 4


Amount Per Serving
Calories 238
% Daily Value *
Total Fat 18.47g29%
Cholesterol 24mg8%
Sodium 122mg6%
Total Carbohydrate 9.98g4%
Dietary Fiber 0.92g4%
Sugars 3.8g
Protein 2.75g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 large boneless skinless chicken breasts, 6-8 oz each
 Salt & pepper
 ½ cup flour
 3 tbsp olive oil
 2 cloves of garlic, sliced
 ½ cup white wine
 ¾ cup chicken stock
 1 tbsp capers, drained
 ¼ cup water
 3 tbsp cold unsalted butter
 1 ½ Large lemon
 Zest of 1 lemon
 2 tbsp fresh Italian parsley

Directions

1

Slice chicken breasts in half crosswise into 3 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season both sides lightly with salt and pepper. Place flour in a shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.

Diabetes Supplies Online

2

Heat 2 tablespoons olive oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding, pan-fry the chicken cutlets, without moving them, until nice and golden-brown underneath, about 2 minutes. Turn cutlets over to cook on the other side just until chicken is nearly cooked through, about 30-60 seconds. Remove from pan and transfer to a clean plate.

Diabetes Supplies Online

3

Add the sliced garlic and remaining 1 Tbsp. olive oil to the skillet and cook, stirring often and reducing the heat if needed to keep garlic from burning, cook until golden brown, about 1-2 minutes. Add wine, chicken stock, and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet (we call this deglazing) about 2-3 minutes. Reduce the liquid by ½ and then add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.

Diabetes Supplies Online

4

Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice, lemon zest, and ½ of the chopped parsley into sauce. Transfer chicken and sauce to a platter and top with parsley. Serve with lemon wedges.

Diabetes Supplies Online

Chef Robert’s Chicken Piccata of Love
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