Go Back
Chicken Piccata

Chicken Piccata

A delicious grain free version of the classic chicken piccata

Author Isis


  • 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


  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