Sourgrass, also known as Oxalis, is a delightful wild plant celebrated for its tangy, lemon-like flavor derived from the oxalic acid in its leaves. Beyond its zesty taste, sourgrass is rich in vitamin C and antioxidants, making it a nutritious addition to your culinary creations.

Identifying Sourgrass

Identifying sourgrass is straightforward with these key characteristics:

• Leaves: Each stem of sourgrass bears three heart-shaped leaflets, akin to clover.

• Flowers: The plant blooms small, yellow flowers with five petals in clustered arrangements.

• Stems: Its stems are often reddish and succulent, enhancing its distinct appearance.

• Taste: To confirm you've found sourgrass, taste a leaf for its bright, tangy flavor reminiscent of lemon.

About the Recipe

A classic Italian dish with a zesty twist, featuring thinly pounded chicken breasts dredged in flour, sautéed to golden perfection, and finished in a tangy lemony sauce with capers, white wine, and zesty sourgrass. This dish makes an elegant yet simple meal that's perfect for both weeknight dinners and special occasions. Serve over pasta or rice for a satisfying and delicious meal that will impress your family and guests.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts

• Salt and pepper to taste

• 1/2 cup all-purpose flour, for dredging

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

For the Sauce:

• 1/2 cup chicken broth

• 1/4 cup dry white wine

• Juice of 1 lemon

• 2 tablespoons capers, drained

• 2 cloves garlic, minced

• 1/4 cup chopped sourgrass leaves

• 2 tablespoons chopped fresh parsley (optional)

• Additional salt and pepper to taste

For Serving:

• Cooked pasta or rice

• Lemon slices for garnish

• Fresh parsley for garnish

Instructions

1. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap or wax paper. Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness of about 1/4 inch.

2. Season: Season both sides of the chicken breasts with salt and pepper.

3. Coat with Flour: Place the flour in a shallow dish. Dredge each chicken breast in the flour, shaking off any excess.

4. Cook Chicken: In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and the skillet is hot, add the dredged chicken breasts to the skillet. Cook the chicken for 3-4 minutes on each side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and cover to keep warm.

5. Let Sauce Simmer: In the same skillet, add the chicken broth, dry white wine, lemon juice, capers, and minced garlic. Stir to combine, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2-3 minutes or until slightly reduced.

6. Add Sourgrass and Parsley: Stir in the chopped sourgrass leaves and fresh parsley, if using.

7. Season to Taste: Season the sauce with additional salt and pepper to taste.

8. Return the Chicken: Return the cooked chicken breasts to the skillet, spooning some of the sauce over the top.

9. Garnish and Serve: Serve the sourgrass chicken piccata hot over cooked pasta or rice. Garnish with lemon slices and fresh parsley, if desired.

Join Our Foraging Classes & Explore More

Ready to dive deeper into the world of wild foods? Join our foraging classes at forageSF to learn more about ingredients like sourgrass. Plus, The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb can provide you with new ideas for using this unique herb.

Join our foraging class and consider buying the book for further inspiration!