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Kosher chicken piccata
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Kosher Chicken Picata

Tender pieces of chicken in a savory lemon and caper sauce. This Italian favorite gets a Kosher makeover by changing just a few ingredients without sacrificing taste.
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 servings

Ingredients

  • 5-6 Kosher boneless, skinless, chicken breast cut into medallions, about 1/4-1/2 inches
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 2 large cloves garlic, finely minced
  • 2+ cups Kosher chicken stock
  • 1-2 lemons, sliced thin
  • 1/2 cup fresh lemon juice
  • 4 tbsp. capers drained and rinsed
  • 1/4 cup vegetable oil or as needed
  • 4-5 tbsp. pareve margarine
  • 1/2 cup flour
  • 4 tbsp. fresh parsley, chopped

Instructions

  1. Put flour into a shallow dish and add salt and pepper. Dredge chicken in flour and set aside.
  2. Heat about 3-4 tbsp. vegetable oil in a large skillet. Brown chicken about 3 minutes on each side. This may take several batches to do. Add more oil as needed. Remove chicken and place on wire rack to drain. Make sure to put paper towels under the rack to catch any excess oil. This step will allow your chicken not to get soggy.
  3. Remove most of the remaining oil from the skillet, but leave a thin coating. Add chicken broth and the lemon slices and bring to a boil. Reduce heat to low. Add lemon juice and capers. Cook for about 5+ minutes to reduce sauce. Add margarine and stir into the lemon sauce. When margarine melts add the parsley and remove from heat.
  4. Place chicken on a serving platter and pour sauce over the chicken. Serve with rice or pasta. Crusty bread is a must, so that it can soak up the tasty sauce. Enjoy.