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.
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Serves: Dinner
Serves: 4
Phase: Follicular
Prep Time: 20 minutes
Cook Time: 20 minutes

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.

Notes

We prefer this cooked in cast iron for an extra-crisp coating and extra juicy chicken.

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