Chicken Piccata with Steamed Rapini


Chicken Piccata with Steamed Rapini

Recipe by Summit Natural Health CentreCourse: Main


Prep time


Cooking time




  • 2 small chicken breasts, skinless and boneless, butterflied and cut in half

  • Sea salt and freshly ground black pepper

  • Arrowroot powder or non-wheat flour for dredging

  • 4 tbsp. ghee/clarified butter

  • 3 tbsp. extra virgin olive oil

  • 1/3 cup fresh lemon juice

  • ½ cup chicken stock

  • ¼ cup brined capers, rinsed

  • 1/3 cup fresh parsley, chopped

  • 1 bunch rapini, washed and trimmed


  • Season chicken with salt and pepper.
  • Dredge chicken in flour and shake off excess.
  • In a large skillet over medium high heat, melt 2 tablespoons of ghee with 3 tablespoons olive oil.
  • When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove pan from heat and transfer chicken on a plate.
  • Add the lemon juice, stock and capers to the pan. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning.
  • Return all the chicken to the pan and simmer for 5 minutes. Meanwhile steam the rapini for 2 minutes.
  • Remove chicken to platter. Add remaining 2 tablespoons ghee to sauce and whisk vigorously. Pour sauce over chicken and rapini and garnish with parsley.


  • Adapted from: