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June 1, 2018

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Easy Peasy Lemon Squeezy Chicken Piccata

December 3, 2018

I may have mentioned this before but I have a childhood girlfriend Sivan, who is a real-deal professional blogger.  The woman is a genius and creates the most lovely luxurious, yet real content on the internet!  I had the pleasure of growing up on Maui with Sivan during our middle school days.  About 8 years ago we reconnected via social media.  Sivan has always been a dear friend and is so encouraging to me when it comes my kitchen creations and sharing my recipes online. 



I haven't sat down to post many food stories in quite a while and it was making me sad!  Sivan must have somehow sensed this because for dinner last night she cooked my Summer Squash and Basil Pasta with Lemon Zest and gave me a darling shout-out on her stories.  This resulted in another out pouring of love and interest from the amazing ladies in Sivan's community.  We texted and Sivan basically called me out for not posting my recipes and domestic handiwork more frequently! 


Noted girlfriend, you have this way of inspiring and supporting all of us to go out and share more of ourselves with the world.  So this one is for you my love!



Sivan is a brand new mommy to the most beautiful little baby girl Capri.  I imagine Sivan might benefit from a few more quick weeknight meals that can come together in 30-mins or less.  This super simple recipe for Lemon Chicken Piccata is just that!  I made this recipe with gluten-free arrowroot flour because I am currently avoiding white flour which sadly makes me breakout.  However, if you don't have an aversion to regular flour, you're welcome to go conventional. 



If you're here because Sivan told you to check me out I'd LOVE it if you could please make this recipe, and let me know what you think.  Tag me in your posts if you do.  Your readership means the world to us!!  



Cheers to good food and great girlfriends <3


Easy Peasy Lemon Squeezy Chicken Piccata




2 lbs. chicken cutlets (chicken breast butterflied open) 

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup flour (arrowroot or cassava flour can be used for for a gluten-free version) 

2-3 tablespoons avocado oil, or more if needed

1 tablespoon ghee (or butter) 

3 cloves of garlic, minced

1 1/2 cup chicken stock

1 lemon sliced

1 teaspoon lemon zest

2 tablespoons capers, drained

1 tablespoon fresh parsley 




Piccata refers to a food preparation, particularly veal, chicken or fish, where the meat is sliced thin horizontally.  So this recipe calls for chicken cutlets which are chicken breasts that have been butterflied open.  I ask my butcher to do if for me to save time, or you can do it yourself.  Place one hand on the chicken, curving your fingers up slightly for safety.  Slice meat horizontally.  


Season chicken on both sides with salt and pepper. 


Dredge the cutlets very lightly in the flour. Be sure to shake off the excess. Set aside. 


Heat the avocado oil in a large skillet over medium high heat. When the oil is shimmering but not smoking, sear the chicken.  Work in batches and brown for about 3 minutes on each side. 


Once all of the chicken is seared and brown set aside and reduce the skillet heat to low.


Add in 1 tablespoon of ghee and sauté the garlic until fragrant but not burned.  


In a separate measuring cup, whisk 1 tablespoon of flour into the chicken stock. 


Pour in the chicken stock, add the lemon slices, and capers. Nestle the chicken into the sauce. Simmer over low heat for around 20 mins. 


Garnish with freshly chopped parsley and lemon zest. Serve with a light greens salad and enjoy!

















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