A delicious grain-free version of the classic chicken piccata! We eat a lot of chicken in our house and this is the hubby’s all time favorite way to have chicken breast…

The hubby REALLY loves dark meat and will always opt for the thigh when there’s a choice. The little man and I love the white meat so it works out well when I’m making a whole chicken. However, if I’m making boneless, skinless chicken breast…this is the way the hubby prefers it! He can’t seem to ever remember the name of the dish so always asks for it by saying “Can we have my favorite chicken breast dish tonight?”. Needless to say, we have this often…very often!

This classic recipe is made grain-free by simply replacing the standard flour dredge with almond flour.

I’m at the beginning of this blogging journey and I’m having so much fun! I love cooking and learning how to take better pictures of my food. I can tell that the most difficulty I will have will be writing up recipes. You see, unless I’m baking, I usually won’t measure out spices or ingredients. So, please don’t feel like you will need to follow my recipes exactly. They are here as a guideline as to what I do in the kitchen. If this sauce ends up too lemony for you, add more chicken broth. If you really like capers, add as many as you want. If you eat grains, please feel free to dredge your chicken in flour.

I hope, more than anything else, that you have fun in the kitchen!

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Chicken Piccata

A delicious grain free version of the classic chicken piccata

Author: Isis

Ingredients

• 1 ½ - 2 lbs boneless skinless chicken breast 3 breasts
• Salt and Pepper
• 1/2 cup almond flour
• 2 TB olive oil
• 3 TB butter divided or olive oil if you don't eat butter...we're OK with butter!
• 2 or 3 cloves of garlic minced we like garlic...I use at least 3
• 1 cup chicken broth
• Juice from 1 lemon
• 2 TB capers rinsed and drained
• Parsley roughly chopped for garnish

Instructions

1. Cut each chicken breast in half, horizontally (butterfly them but make the cut all the way through to make 6 thin cutlets)
2. Season each breast with salt and pepper
3. Dredge each piece of chicken in the almond flour to lightly coat
4. Heat the olive oil and 2 TB butter in pan over medium high heat
5. Place 2 or 3 pieces of chicken in the pan and cook for 3 - 4 minutes per side until cooked through
6. Remove the chicken from the pan and set aside (I like to keep mine warm in the oven)
7. Repeat until all of the chicken is cooked
8. Add the garlic to the pan and cook for about 30 seconds, until fragrant
9. Pour in the chicken broth and lemon juice and stir while scrapping up all the brown bits from the bottom of the pan
10. Add the capers and simmer the sauce for about 10 minutes until it reduces by about half
11. Taste the sauce and add salt and pepper, if needed, and the remaining 1 TB butter, if using
12. Serve the chicken with the sauce drizzled (or poured) over and garnish with parsley