Einkorn Chicken Piccata
What is einkorn flour?
Watch our video and find out.
Lemon and capers are the little rascals behind this dish’s reputation for overwhelming acidity and salt. Hence, we were determined to create an einkorn chicken piccata recipe that’s flavorful and savory without being briny and sour. You can also try making chicken piccata using traditional all-purpose flour.
We used two specific tricks to make the magic happen. First, we cut way back on the lemon then added white wine to balance out the flavor. Second, since capers are packed in a brine solution, they’re salty and incredibly sour! We rinsed the capers before adding them to the dish to eliminate the pungent first impression that makes your face pucker.
Serve our chicken piccata recipe on top of a bed of einkorn pasta, like linguine or spaghetti. If you prefer a low-carb meal, enjoy this dish with fresh steamed veggies like broccoli or carrots instead!
Einkorn is helpful for those with gluten sensitivities or intolerances and is not intended for those with celiac disease.
Einkorn Chicken Piccata Recipe
Ingredients
- 2 lbs boneless, skinless chicken breasts, about 2–3 breasts
- 1 tsp salt
- 1/2 tsp pepper
- 2/3 cup all-purpose einkorn flour, 3 oz
- 1/2 stick unsalted butter, divided
- 4 Tbsp olive oil
- 4 Tbsp lemon juice
- 1 cup low-sodium chicken broth
- 1/2 cup dry white wine
- 1/2 cup capers, brined, drained and rinsed
- 4 Tbsp fresh parsley, chopped
- wedges lemon, for squeezing
Instructions
- Cut each chicken breast into thirds by first cutting each breast in half lengthwise and setting the thinner half aside. Working with the thick part of the breast, slice in half horizontally to produce 2 more thin cutlets.
- Cover the chicken breast pieces with a sheet of plastic wrap and pound with a meat mallet or the bottom of a small skillet until all of the pieces are about ¼" thick. Lightly season each cutlet on both sides with salt and pepper and dredge in flour, shaking off any excess. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
- Place a large skillet over medium-high heat and melt 4 Tbsp of unsalted butter along with 4 Tbsp olive oil. When oil is hot and butter is melted, add as many cutlets as will fit comfortably into the skillet, but do not overcrowd the pan. Sauté for about 3–4 minutes per side until nicely browned and cooked through.
- Remove chicken from the skillet to a plate and cover lightly with foil. Repeat with remaining chicken cutlets. Once all chicken is cooked and removed from skillet, pour lemon juice, chicken broth, wine and rinsed capers in with the oil remaining in the pan.
- Bring liquid to a boil, making sure to scrape up the flavorful bits from bottom of pan. Reduce heat to medium and return chicken cutlets to skillet. Simmer for 5 minutes, turning chicken once to coat in sauce. Remove from heat and transfer chicken to a platter.
Notes
