This is such an easy and delicious meal to make. Tender chicken breast in a lemon sauce with roasted tomatoes. I think I threw this together in just twenty minutes. It is a fast, healthy dinner when you’re short on time.
Piccata is a method of preparing food. Meat is sliced or pounded (or both), coated, sautéed and served in a sauce. Piccata is usually served in a butter sauce, but as I wanted to make this dairy free I used chicken stock instead with olive oil.
I served ours with courgetti as we were having this as a late supper. I think it would also be great over some steamed vegetables.
- 1 package of vine tomatoes
- 1 lemon, thinly sliced
- 1 tablespoon olive oil
- salt and freshly ground black pepper
- 2 medium chicken breasts
- salt & freshly ground pepper
- 1/2 cup of walnuts
- 1-2 Tbsp. coconut oil for frying
- 2 garlic cloves, minced
- 2 tbsp capers, drained and rinsed
- 2-3 tbsp chicken stock
- 1 tablespoon olive oil
- 1/2 cup dry white wine
- juice of one lemon
- courgetti, for serving if desired
- sliced lemons, for serving
- 1 tbsp fresh parsley, chopped, for serving
- Preheat oven to 200°C.
- Place your vine tomatoes and sliced lemon on a baking try with a sheet of parchment paper underneath. Drizzle olive oil over the tomatoes and season with salt and ground pepper.
- Roast in the oven, until the tomato skins split a little and lemon slices are lightly browned, about 10-15 minutes.
For the Chicken:
- Heat a large pan to a medium heat with two tablespoons of coconut or olive oil.
- While pan is heating, cut each breast in half horizontally to make thinner and pound to make them 1cm thick. Season with salt and pepper. I also cut mine into pieces.
- Pulse walnuts in a food processor until they resemble fine breadcrumbs and pour onto a shallow plate. Press chicken down onto the ground walnuts to coat them on both sides. Shake off excess.
- Brown chicken on both sides over medium heat, two to three minutes. Outside should be golden and crispy, and the inside should be cooked through. DO NOT OVERCOOK!! Remove to a plate when brown and cover with tin foil to keep warm.
- Take the pan off the heat and add in minced garlic and the capers. Stir well so the garlic doesn’t burn.
- When fragrant (thirty seconds), add white wine and lemon juice and place pan back on heat. After a minute of stirring, add the chicken stock and one tablespoon of oilve oil.
- Heat to a light boil and let sauce cook until reduced a little bit. Slide the chicken back into the pan and coat with the sauce. Simmer together over a medium-low heat until sauce has reduced by half. Taste and season as needed.
- Portion out the chicken pieces and pour the sauce on top and serve with the roasted lemon slices and tomatoes on the side and fresh parsley sprinkled over the top.
- I served ours on a bed of steamed courgetti.