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Chicken Piccata

Are you looking to cook something that offers an explosion of flavor?  This Chicken Piccata recipe will warm your inners and satisfy your tastebuds.

What you’ll need:

  • 5 boneless, skinless chicken breasts
  • ½ cup Einkorn flour
  • 1 tsp. Celtic sea salt
  • 1 tsp. Paprika
  • ¼ – ½ tsp. Rosemary
  • Ground pepper to taste
  • 8 oz. sliced Portobello mushrooms  
  • ½ of medium sweet onion (sliced thin)
  • 1 cup chicken or bone broth
  • ½ white wine
  • 2 tbsp. Lemon juice
  • 2 tbsp. Drained capers
  • 2 cloves garlic, minced
  • ⅛ tsp. Red pepper flakes
  • 2-3 tbsp. Butter



  1. Slice up chicken breasts into 2 or 3 pieces

     2. Mix flour, salt, rosemary, paprika, and ground pepper in a medium-sized bowl

     3. Dredge chicken breast slices through flour mixture; set remaining flour mixture aside

     4. Melt butter, and add olive oil once melted

     5. In a skillet, brown all chicken slices on both sides

     6. Set browned chicken aside in a large pot, we’ll come back to it

     7. In the same skillet we browned the chicken in, sauté the onions and mushrooms

     8. Once onions are soft, add in garlic and capers. Saute for 1-2 minutes.

     9. Pour sauteed mixture onto chicken

     10. In a separate bowl, add 2 tbsp. of the flour mixture, bone/chicken broth, white wine, and lemon juice (if using bone broth, add 1 tsp. of salt) and red pepper flakes; whisk together

     11. Add some more butter to the skillet and pour in flour and broth mixture

     12. Bring to a boil, occasionally whisk

     13. Pour boiled mixture over chicken and mix together

     14. Cover chicken and heat on the stove for 30 minutes on medium heat

     15. Your chicken is now ready to serve!


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