Chicken Piccata

By Ellie

4 Person

23 Minutes

0 Calories

Chicken Piccata is a flavorful and delicious, healthy, light, gluten-free, grain-free, paleo, clean eating recipe. It is that time again, time to pound the crap out of the chicken. Its a rather fun part of cooking, sliding a chicken breast into a Ziploc bag and pounding it with a mallet until its nice and flat as a pancake. Who knew cooking could be so physical and violent?

Ingredients

1 tbsp. fresh parsley, chopped
2 tbsp. unsalted grass fed butter
1 tbsp. capers, drained
1/2 cup low-sodium chicken broth
1 small shallot, peeled and minced (about 2 tablespoons)
2 tbsp. olive oil
1/4 cup almond flour
1/4 tsp. ground black pepper
1/2 tsp. sea salt
2 boneless organic, skinless, chicken breasts, pounded until 1/2 inch thick
1 large organic lemon

Method

01

Cut one lemon in half lengthwise. Trim the ends from one half and cut across into thin slices about 1/8 inch thick; set aside. Juice the remaining half into a small bowl and set aside.
02

Season both sides of the chicken breasts generously with salt and pepper. Sprinkle both sides of chicken breasts with almond flour, gently rubbing to coat.
03

Heat 1 tablespoons of olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet over medium-high heat until hot, about 2 minutes. Add chicken to skillet without moving them until lightly browned on the first side, 2 to 2 1/2 minutes. Turn and cook until the second side is lightly browned, 2 to 2 1/2 minutes longer. Transfer to a plate kept warm in the oven, or cover with aluminum foil.
04

Add the remaining tablespoon of olive oil toss shallots in hot pan and sautee until they become translucent, scrape up brown bits left from the chicken. Add the chicken broth and lemon slices. Allow cooking until lemon slices are well-softened about 2-3 minutes. Add the capers and reserved lemon juice, and allow to reduce to concentrate flavors.
05

Remove pan from heat and stir in the remaining butter until it melts and thickens the sauce. Toss in the parsley. Spoon over chicken and serve.

Related Tags

Chicken Recipes

Chicken Piccata Recipes

Chicken Piccata

5.0

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 8 Mins
Cook Time 15 Mins
Total Time 23 Mins

02 Ingredients

1 tbsp. fresh parsley, chopped

2 tbsp. unsalted grass fed butter

1 tbsp. capers, drained

1/2 cup low-sodium chicken broth

1 small shallot, peeled and minced (about 2 tablespoons)

2 tbsp. olive oil

1/4 cup almond flour

1/4 tsp. ground black pepper

1/2 tsp. sea salt

2 boneless organic, skinless, chicken breasts, pounded until 1/2 inch thick

1 large organic lemon

03 Method

Step 1

Cut one lemon in half lengthwise. Trim the ends from one half and cut across into thin slices about 1/8 inch thick; set aside. Juice the remaining half into a small bowl and set aside.

Step 2

Season both sides of the chicken breasts generously with salt and pepper. Sprinkle both sides of chicken breasts with almond flour, gently rubbing to coat.

Step 3

Heat 1 tablespoons of olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet over medium-high heat until hot, about 2 minutes. Add chicken to skillet without moving them until lightly browned on the first side, 2 to 2 1/2 minutes. Turn and cook until the second side is lightly browned, 2 to 2 1/2 minutes longer. Transfer to a plate kept warm in the oven, or cover with aluminum foil.

Step 4

Add the remaining tablespoon of olive oil toss shallots in hot pan and sautee until they become translucent, scrape up brown bits left from the chicken. Add the chicken broth and lemon slices. Allow cooking until lemon slices are well-softened about 2-3 minutes. Add the capers and reserved lemon juice, and allow to reduce to concentrate flavors.

Step 5

Remove pan from heat and stir in the remaining butter until it melts and thickens the sauce. Toss in the parsley. Spoon over chicken and serve.

04 Author