Chicken Piccata (Low Carb & Gluten-Free)

How many movies do you have on your Netflix queue?
Seriously.
I just checked mine and I have exactly 153.
I guess it will take me about 10 years to catch up on it.
Unless I take a month off from work, veg in bed and binge on movies.
Something that sounds pretty cool, but that I already know will probably drive me mental after the third day.
The funny thing about my Netflix queue is that it’s completely random.
It includes everything from classic sitcoms, 21st century classics, action movies, horror movies chick flicks (?), kid cartoons such as “Dora the Explorer” (??) and even the One Direction's movie — which can either mean that Niece found out my Netflix’s password or that I logged in into my account when I was completely wasted.
For real though, there’s no logic behind that list of movies, at all.
It’s like a 1-year old was left in front of my laptop for an hour and kept on clicking the mousepad. Random.

You know what I also found random?
Dish names such as “chicken piccata”.
Can somebody scientifically explain me what “piccata” means?
Google claims that in Italian “piccata” means “irritated”, as in showing or feeling slight anger.
So...irritated chicken? Annoyed chicken? Pmsing chicken?
What white wine, lemons, capers, and parsley have to do with an angry chicken?
Nothing imo.
I guess I just have to accept it; just like my Netflix queue.
It’s like that; not even Freud would have an answer for it.

One thing I know for sure though, that despite the name chicken piccata happens to be a childhood favorite of mine.
Tender chicken simmered in white wine (or stock), lemons and capers. It requires little effort, and I usually have most of the ingredients on hand (i.e., the wine).
I love that it’s zesty, that it’s lemony and even a little crunchy.
But I really love that chicken piccata comes together in like 20 minutes and that it’s very delicious.
So delish I’m never ever “piccata” when I eat it.
Nothing random about that. Fact.

Chicken Piccata (Low Carb & Gluten-Free)                                                       Print this recipe!

Ingredients 
Serves 4

1 lb / 453 gr free-range organic chicken breast (about 2-3 breasts)
3 tablespoons grated Parmesan cheese
3 tablespoons arrowroot powder*
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper
3 tablespoons olive oil
2 tablespoons butter
½ cup / 125 ml chicken stock (or dry white wine)
3 tablespoons lemon juice
4 tablespoons capers
4 tablespoons chopped fresh parsley

*arrowroot powder acts like cornstarch

Directions

To make kebabs, cut the chicken into cut into 1½-inch chunks.
If, instead, you want to make cutlets, cut the chicken breasts horizontally, butterflying them open.
Cut them once more. If the pieces are still thick afterwards, put them between two pieces of plastic wrap and pound them with a meat hammer to desired thickness (about ¼-inch).
In a shallow sealable container or in a large Ziplock bag mix together arrowroot powder, Parmesan, salt and pepper. Add chicken and dredge them until well coated.
If you’re making kebabs skewer chicken onto bamboo sticks (or metal ones).
Heat olive oil and butter in large skillet on medium-high heat.
Add chicken in batches (do not crowd the pan) and cook on each side until well browned, about 3 minutes per side.
Remove from the pan and place onto a plate. Cook the remaining chicken and then cover plate with foil and keep warm in the oven.
Add the stock (or white wine), lemon juice and capers to the pan.
Cook until reduced by half (and thickened). Use a spatula to scrape up the browned bits from the bottom.
Plate the chicken, pour the sauce over and sprinkle with parsley.
Serve!

Nutrition facts

One serving yields 357 calories, 21 grams of fat, 4 grams of carbs and 37 grams of protein.