CHICKEN PICCATA
In this
dish, which takes minimal time, boneless skinless chicken breasts are browned
then topped with a lemon butter sauce. I like to serve this with a simple salad
but it would also be great served over a big bowl of pasta. This recipe is Low
Carb, Whole 30, Paleo, low in calories, gluten free and dairy free. Super quick
to make!
Prep Time 15
minutes/Cook Time 15 minutes/Total Time 30 minutes
Serves 2
INGREDIENTS
2 chicken
breasts butterflied, skinless and boneless*
½ cup almond
flour
1 tsp. Mrs.
Dash
½ tsp.
garlic powder
¼ tsp. salt
1 Tbsp. oil
½ Lemon zest
¾ cup gluten
free chicken stock
2 Tbsp.
fresh lemon juice + more to taste (~1 lemon)
3 Tbsp.
capers rinsed in cold water
1 Tbsp. Tapioca
flour (Coconut or Arrowroot will work)
¼ cup
parsley finely chopped for garnish
Lemons
thinly sliced for garnish
*Can substitute grilled chicken, not breaded with almond flour for less
calories and carbs.
DIRECTIONS
1. Butterfly
the chicken breasts by cutting them in half lengthways. Season with Mrs. Dash and garlic powder
2. On a flat
plate mix together the almond flour, salt, Mrs. Dash and garlic powder. Put the butterflied chicken pieces into the
seasoned flour mixture and pat down to get it to coat each side evenly.
3. Add 1
tablespoon of oil to a non-stick skillet and heat over a medium high heat.
4. Cook the chicken
for 3-4 minutes per side, or until it's golden brown.
5. Remove
the cooked chicken to a parchment-lined plate and cover with foil to keep warm,
repeat with the other pieces of chicken and add a little more oil if you need
to.
6. Rinse the
capers in cold water.
7. Now add
the stock, lemon zest, lemon juice, capers and 1 Tbsp. tapioca starch mixed with 3 Tbsp. cold water
to the pan and stir on a medium heat until the sauce thickens.
8. Return
the chicken to the pan with the sauce and cook, uncovered until sauce thickens
and chicken is done ~8 min.
9. Serve hot
and garnish with parsley and lemon slices.
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