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Chicken Piccata

This classic chicken piccata recipe is rich and lemony, but has been updated to easily fit in with a variety of special diets.
Course Main Course
Cuisine Italian
Keyword chicken, lemon, pasta
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people
Calories 746kcal
Author Cheryl Malik
Cost $15

Ingredients

  • 2 chicken breasts butterflied, See Notes
  • 1/2 cup almond flour
  • 1/4 cup arrowroot powder
  • 2 tablespoons butter or ghee, See Notes
  • 4 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • 1/4 cup brined capers rinsed
  • 1/3 cup lemon juice fresh
  • 1/2 cup chicken stock
  • salt
  • pepper

Instructions

  • Season chicken with salt and pepper, then coat with mixture of almond flour and arrowroot. Shake off excess.
  • Melt 2 tablespoons ghee or butter with 3 tablespoons olive oil in large skillet over medium-high heat. When liquid starts to sizzle, add both pieces of chicken. Cook until chicken is browned, about 2 1/2 minutes. Flip and cook other side additional 2 1/2 minutes. Remove chicken and transfer to plate.
  • Add garlic to skillet and stir several times, then add the lemon juice, chicken stock, and capers. Bring to a boil, stirring occasionally to mix any seasoning that may be at bottom of skillet. Simmer for 5 minutes.
  • Add chicken breasts to lemon mixture. Flip to coat. Cook about 30 seconds. Remove chicken and serve over the starch of your choice. Garnish with parsley.

Notes

  • For Whole30: Use ghee instead of butter and serve over zoodles, mashed potatoes, or cauliflower rice.
  • For Paleo: Use ghee instead of butter and serve over heart of palm noodles, shirataki noodles, or zoodles.
  • For gluten-free: Serve over gluten-free pasta.
  • Butterflying a chicken breast: Place your hand on top of a boneless, skinless chicken breast. Slice horizontally into the breast, dividing it half, cutting until about a half inch from the opposite side. When you're done, you should be able to open the chicken breast like a book.

Nutrition

Calories: 746kcal | Carbohydrates: 28g | Protein: 33g | Fat: 58g | Saturated Fat: 13g | Cholesterol: 105mg | Sodium: 982mg | Potassium: 565mg | Fiber: 4g | Sugar: 4g | Vitamin A: 414IU | Vitamin C: 19mg | Calcium: 85mg | Iron: 2mg | Net Carbs: 24g