Renal Chicken Piccata Recipe

Chef Cindy Mooney , On September 11, 2022

Renal diet chicken piccata Recipe Overview

Piccata is a meat, that is sliced, dredged in flour, browned, then served in a sauce containing lemon juice, butter, and capers. Our easy keto chicken piccata recipe is a classic Italian recipe with crispy breaded chicken coated in a flavorful lemon caper sauce (do not prepare if you are on dialysis).

We have written this renal friendly chicken piccata recipe for CKD stages 2-3 meals.

Renal Chicken Piccata Recipe for Dialysis: If you are in stage 5 of renal failure we advise to prepare this kidney-friendly chicken piccata recipe without the caper sauce to not retain fluid.

Kitchen Tools For This Kidney Friendly chicken piccata Recipe

Ingredients for This Renal diet chicken piccata Recipe

• 2 Chicken breasts

• 1 cup all purpose flour

• 1/2 stick butter

• 1 pinch ground black pepper

• Olive oil

• 2tsp Italian seasoning (thyme, oregano and rosemary mixed)

• 1/3 cup lemon juice

• 2 or 3 lemon slices

• 1 cup chicken stock (unsalted)

• 2 tbsp capers

• 1 tbsp fresh parsley

• 1 pinch kosher salt

Ingredients for this chicken recipe.

Cooking Directions for this Renal diet chicken piccata Recipe:

1. Prep the chicken: Trim the excess fat on the chicken. Use a mallet/meat tenderizer to flatten the meat or butterfly the chicken (cut in half to reduce thickness). Then season the chicken with salt and pepper.



Remove bone and trim fat from chicken.




2. Prep the Flour for dredging: In a mixing bowl, thoroughly mix in the Italian Seasoning, 2 pinches of salt and a pinch of pepper with the 1 cup of flour to make seasoned flour. (1)
   Place the chicken into the mixing bowl with the seasoned flour and toss until well covered (2,3).



Ensure chicken is evenly coated.




3. Heat the skillet: For our easy renal diet chicken piccata recipe heat the skillet on medium/high heat. Cover the pan with 1 tsp of light olive oil, then place 2-3 butter patties and swirl as the butter melts. (1)
   Shake the excess flour off of the chicken, and gently lay the chicken into the hot skillet, being careful not to splash the hot oil. Cook for about 3 minutes, or until the bottom is golden/brown delicious. Turn the chicken over and cook another 2-3 minutes. Make sure juices run clear when the chicken is pierced and you’ll know it’s done. (2-3)
   Place the chicken on the serving plate (4) and allow to sit for a few minutes while you prepare the Renal diet chicken piccata sauce recipe.



Carefully lay chicken in hot oil with spatula to prevent splashing.




4. Making the easy renal diet chicken piccata recipe sauce: (*Skip if you are cooking for a dialysis recipe) In the same skillet you just took the chicken out of on medium heat (1), with the crusty bits and juices still there, add the capers, the remaining butter, and a Tablespoon of the seasoned flour (2). Whisk these ingredients until well blended together (3). Add the lemon juice to deglaze the pan (4), and add the chicken stock.
   Turn heat up to high, and whisk until reduced by about half.



Use the same skillet you just took the chicken out of to make sauce.




5. When the sauce is done add the sauce to the chicken in the plate. Gently spoon the sauce over the chicken to cover entire piece. Top with freshly chopped parsley (Italian flat leaf, or curly)



Pour Renal diet chicken piccata recipe sauce over chicken.

Renal diet chicken piccata Recipe Ideas For Sides and Serving Suggestions

Plating suggestions for this easy renal diet chicken piccata recipe include topping the dish with some fresh lemon wedges, parsley, or thyme leaves as garnish. If you like this recipe you can also try our more spicy, renal zesty chicken recipe. Tired of cooking? Enjoy our renal meals delivered.

Chef Cindy Mooney

With a personal mission to spread the good name of nutrition through mouthwatering recipes, Chef Cindy's philosophy around nutrition is deeply rooted in food as medicine. In the kitchen, she offers a conscious, restorative, and functional approach to cooking; an approach she has cultivated during her years working in farm-to-table restaurants.