Recipe Overview | Cooking Essentials

Chicken Picatta: Chicken breasts, almond flour, arrowroot, lemons, seasonings, olive oil, wine, dairy-free butter, broth, capers, parsley, served with gluten-free side. Dredgxe, sauté, simmer.

There’s probably no other dish that reminds me more of my grandma than her chicken piccata. A mother of six, she was always in the kitchen. A baker, cook, and outstanding host, she was and still is a force to be reckoned with.

Chicken piccata was by no means her signature dish, but it was the first recipe she tried to teach me, and I still remember following her around the kitchen learning to dredge the chicken in flour and how to brown it.

Served simply with a butter, lemon juice, and caper sauce, she told me this was an elegant dish I could make for my husband one day. Little did grandma know that I would be marrying the cook and he would be the one making the dish for me.

– Rach Sullivan

Chicken Piccata

Chicken breasts, almond flour, arrowroot, lemons, seasonings, olive oil, wine, dairy-free butter, broth, capers, parsley, served with gluten-free side. Dredge, sauté, simmer.

Print Pin Rate

Serves: Dinner

Serves: 4

Phase: Follicular

Prep Time: 20

Cook Time: 20

Ingredients

2 boneless skinless chicken breasts 1/2 cup almond flour.
4 tsp arrowroot starch.
Zest and juice of 2 lemons divided (We love lemon! Halve this if desired.
Salt and pepper to taste.
2-4 tbsp extra-virgin olive oil plus more as needed, especially if using a cast-iron pan.
½ cup white wine or chicken broth 1/4 cup dairy-free butter.
½-1 cup chicken broth.
2 tbsp capers drained, divided.
3 tbsp chopped flat-leaf parsley divided.
Gluten-free brown rice pasta such as Jovial; cauliflower rice; or chopped, steamed broccoli tossed in olive oil and fresh lemon juice (our favorite), for serving.

Instructions

Slice the chicken breasts in half widthwise into 4 cutlets, place cutlets between 2 layers of plastic wrap or parchment paper, and lightly pound each piece very thin (about 1⁄2 inch/1.25cm).
In a medium bowl, combine the almond flour, arrowroot starch, half of the lemon zest, and salt and pepper to taste. Dredge the chicken in the flour mixture.
In a large pan, heat the olive oil over medium-high heat. Add the chicken in batches, and cook for 4 to 5 minutes per side, or just until cooked through. Remove from the pan and set aside.
To the same pan, add the wine and deglaze. Add the butter to the pan and melt. Stir to combine. Gradually stir in the chicken broth.
Add all of the lemon juice, remaining zest, and 1 tablespoon capers. Reduce the heat to medium-low, and simmer for 3 minutes, stirring occasionally.
Return the chicken to the pan. Simmer for 2 to 3 minutes. Stir in 1 teaspoon parsley. Serve with your desired side. Top with the remaining capers and parsley, and enjoy.