As promised yesterday, I’ve been in the kitchen, testing various recipes finding the perfect flavor pairings for zoodles. These zoodles are simply pan-seared, using thinly sliced fresh garlic and coconut oil. As for the chicken picatta, I wanted to lighten up the traditional recipe with flour and butter and used The Comfort of Cooking recipe as my starting point. You can find the original recipe here.
- 2 T flour
- 2 boneless, skinless chicken breasts, halved and pounded out
- 3 T coconut oil
- 2 T capers, rinsed
- 4 cloves of garlic, thinly sliced
- 2 organic lemons
- 1 C organic, free-range chicken broth
- 1/2 C dry white wine (I used an inexpensive Pinot Grigio from Trader Joe’s)
- salt and pepper to taste
- 3 zucchini, cut into zoodles
- Parmesan cheese, grated (optional garnish)
Step one: Begin by cleaning the chicken breasts. Rinse under cool water and remove any excess fat. Cut chicken breasts in half. Using a meat tenderizer, pound the halves into cutlets.
Step two: Using paper towels, dry off cutlets. Season flour with salt and pepper to taste. Sprinkle flour mixture on both sides.
Step three: Place 1 tablespoon of coconut oil in a large skillet. Over medium-high heat bring the pan up to temperature. Place cutlets in the skillet. Cook chicken through, flipping half-way. Once chicken is cooked remove from pan and set to the side. Cover with aluminum foil.
Step four: Zest both lemons. Place zest to the side.
Step five: Add capers and garlic to skillet. Cook through, approximately 1 minute. Add chicken broth, lemon juice, lemon zest, and white wine. Using a spatula scrape the burnt bits off the bottom of the skillet. Bring to a simmer and let sauce reduce, for approximately 10-15 minutes.
Step six: In a separate skillet, melt the remaining coconut oil over medium-high heat. Add zoodles and garlic. Stir fry the zoodles for approximately two minutes. Turn off heat and put to the side.
Step seven: Return chicken to skillet with sauce. Heat sauce and chicken through.
Step eight: Place garlic zoodles in shallow bowl. Place chicken cutlet on top. Spoon sauce over the dish. Finish with a bit of freshly grated parmesan cheese.