Chicken Piccata is a simple and delicious option for anyone following a low oxalate diet. You can even substitute the chicken for your favorite fish filet for a tasty seafood option in this low oxalate recipe.
On your next trip to the grocery store, grab some chicken breasts, lemons, olive oil, chicken stock, capers and parsley, and you should be ready to go! I like to add garlic to mine also, but to each their own!
To coat the chicken before sauteing, I use water chestnut flour as a low oxalate, gluten free option that adds a bit more flavor to the dish. You can use another flour of your choice, but ones like coconut flour that aren’t ground as fine might not work as well. You want the flour to stick to the chicken, not come off and be clumpy in your sauce.
Let me know if you try this recipe and how it turns out!
Low Oxalate Kitchen Chicken PiccataCourse: DinnerCuisine: Italian
2 chicken breasts, pounded thin or butterflied
1/4 cup water chestnut flour
6 Tbsp butter
4 Tbsp olive oil
1/2 cup chicken stock
1/4 cup fresh lemon juice
3 Tbsp capers, rinsed
2 Tbsp fresh parsley, chopped
2 cloves garlic, chopped
- Add olive oil and 4 tbsp of the butter to a saute pan on medium to high heat. Dredge the chicken cutlets in the flour and, when the butter is melted, add to the pan. Cook for a few minutes on each side, until the chicken is lightly browned on the outside and cooked through in the middle.
- Set the chicken aside, put the other 2 tbsp butter in the pan, and add the garlic. Let it cook for about a minute, being careful not to let it burn. Add the chicken stock, lemon juice and capers, and let the mixture cook for a few more minutes.
- Add the chicken back into the sauce, just long enough for the chicken to reheat. Garnish with fresh parsley and enjoy!