Inspired by the amazing Foodie Physician, I prepared one of my all-time favorite dishes (next to pork chops! :)) substituting tilapia for chicken, resulting with Tilapia Piccata! Keeping an eye on my carbs, I paired this delightful dish with Roasted Artichokes and added a dusting of parmesan!
Tilapia a very mild, firm white fish, holds up well to baking and pan frying. Easy to find at the market, I enjoy tilapia in fish tacos, baked in a crust of almonds and panko or a simple pan fry. I would have loved to try The Foodie Physician’s recipe for Tilapia Piccata but unfortunately I didn’t have all the ingredients on hand this time around, so I referred to my trusty Giada recipe for Chicken Piccata (noted below).
(Courtesy ~ Giada De Laurentiis)
4 skinless, boneless chicken breasts, halved crosswise (I used 2 tilapia filets)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
All-purpose flour, for dredging
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/2 cup reduced-sodium chicken broth
1/3 cup fresh lemon juice (from 2 lemons)
1/4 cup drained capers, rinsed
2 tablespoons chopped fresh flat-leaf parsley
Sprinkle the chicken with the salt and pepper. Dredge the chicken in the flour to coat lightly. In a large saute pan, melt 2 tablespoons of the butter with the 2 tablespoons of oil over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.
Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over medium-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2 tablespoons of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley and serve.
Notes from “Allison’s Kitchen” ~ I don’t use all the butter that this recipe calls for. I brown the chicken/tilapia in a little olive oil and only use about 1 tablespoon of butter at the end to finish off the sauce. When using this recipe with tilapia, I didn’t feel it was necessary to add the fish back to the saute pan as tilapia cooks up pretty fast and you don’t want to over cook it. I may have used more capers than called for. What can I say, I’m a caper freak!! 😉