Recipe: Chicken Piccata With Capers and Olives

Remember how yesterday I went on and on about how amazingly simple and delicious the recipes were in The Digest Diet Cookbook? Well, today, we’re going to prove it to you. Say a tasty hello to this Chicken Piccata recipe from the book that’s by Liz Vaccariello, editor-in-chief of Reader’s Digest. With capers and olives, it’s savory, protein-filled, gluten-free (ingenious use of chickpea flour!) and delicious. And the best part? It only takes 20 minutes. Yes, you can make the below dish in just 20 minutes! Pair it with a salad, and you are good to go.


Chicken Piccata With Capers & Olives Recipe

Hands-On Time: 20 minutes
Total Time: 20 minutes
Makes: 4 servings

Fat Releasers: Olive oil, eggs, chicken, chickpea flour, garlic, parsley

It’s easy enough to make your own cutlets and less expensive, too. Here’s how: Place skinless, boneless chicken breast halves in the freezer for 30 minutes to firm them up, then place them on a work surface and with a long-bladed knife or chef’s knife, slice them horizontally to make ½-inch-thick cutlets.

4 tsp extra-virgin olive oil
8 chicken cutlets (1 pound total)
¼ tsp salt
⅓ c plus 2 tbsp chickpea flour
2 cloves garlic, thinly sliced
1 c low-sodium chicken broth
¼ c fresh lemon juice
2 tsp nonpareil capers, rinsed
¼ c green olives, pitted and coarsely chopped
½ c coarsely chopped flat-leaf parsley

COOKING FOR ONE: Use 1 teaspoon olive oil, 2 chicken cutlets, ¼ teaspoon salt, 1 tablespoon chickpea flour, 1 clove garlic, ¼ cup broth, 1 tablespoon fresh lemon juice, ½ teaspoon capers, 1 tablespoon chopped olives and 2 tablespoons chopped parsley. Omit the chickpea flour in the broth.

1. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Sprinkle the chicken with the salt, then dredge it in the ⅓ cup chickpea flour, shaking off the excess. Cook half the chicken until golden brown and cooked through, about 1 minute per side. Transfer to a platter. Repeat with the remaining chicken and oil.

2. Add the garlic to the skillet and cook until just beginning to color, about 1 minute. In a small bowl, stir 2 tablespoons broth into the remaining 2 tablespoons chickpea flour to make a smooth paste. Then stir in the remaining broth. Add the broth mixture to the skillet and bring to a boil. Cook until thickened, about 45 seconds. Off the heat, stir in the lemon juice, capers, olives, and parsley. Spoon the sauce over the chicken and serve.

Per serving: 220 calories, 26 g protein, 8.5 g fat (1.5 g saturated), 1.5 g fiber, 33 mg calcium, 17 mg vitamin C, 9 g carbohydrate, 334 mg sodium

Chicken Piccata for dinner tonight? Yep, we think so, too! What would you pair with this recipe? And stay tuned tomorrow when we share yet another recipe from this amazing cookbook! —Jenn 


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