Lemon Chicken with Capers and Caper Leaves
Yes, this recipe is essentially chicken piccata, however, in Greece, capers are a common pantry item, native to all of Greece. In Santorini, the caper leaves are harvested, packed in brine and sold as an ingredient as well. If you’re in Santorini, you’ll find them on almost every menu. I love the brightness and brininess of this uncommon item. You can order these from any importing website. Or, if you’re visiting Greece, pick up a jar.
Lemon Chicken with Capers and Caper Leaves
Ingredients
- 2 pounds boneless, skinless chicken breasts 1/2 cup tapioca flour
- Salt and pepper
- 2 Tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1/3 cup chicken bone broth
- 1/4 cup ghee, chilled
- 1 cup water
- 1 lemon
- 2 Tablespoons drained capers
- 3 or 4 Santorini Caper leaves, (optional but a delicious and unique addition)
Method
- Measure the ghee and spoon onto a pan lined with parchment paper. Place in the freezer until ready to make the sauce. This ensures the ghee is chilled and will emulsify best.
- Placing each chicken breast on a cutting board. Slice through the length of the chicken breasts to split them in half lengthwise, creating cutlets. Pat dry with paper towels.
- Heat the olive oil on medium heat in a sauté pan large enough to accommodate the chicken cutlets.
- Mix the tapioca flour, salt and pepper.
- Dredge each chicken cutlet in the tapioca flour and gently place into the hot oil, making certain not to touch or crowd. Do in batches if necessary. Cook on each side (turning only once) for about 4 to 5 minutes, until browned, crispy and cooked through. Drain on paper towels or on a rack and keep warm.
- Increase heat to medium high and add the chicken stock. Deglaze the pan by releasing all of the browned bits with a wooden spoon or silicone spatula, Allow to reduce by half. Add the garlic cloves and squeezed lemon, and sauté until fragrant.
- Remove the ghee from the freezer and score into small cube shapes, then break into pieces. Stir in the water and then quickly add the cold ghee, whisking briskly to create an emulsion.
- Add the capers and warm through, remove from heat.
- Serve each cutlet topped with the sauce and chiffonade of caper leaves, if desired.
Pro Tip:
You can certainly make this dish without the caper leaves, but if you want to order a small jar online, or can find in a local importing market, I highly recommend them for their unique flavor and brininess. They are unique to the island of Santorini and are served in almost every salad and dish on the island.
