Remake of a classic: chicken piccata!
This one-skillet dish features pan seared chicken with an almond flour crust in a simple lemon garlic sauce. Nutritional yeast gives a rich, cheesy flavor, without the added fat. Serve over whole-wheat pasta for a nourishing, well-balanced meal.
Image credit: Paleo Running Momma and Peel with Zeal
Almond Flour Chicken Piccata
Course: Lunch, DinnerCuisine: American, Gluten Free, Dairy Free
Servings
4
servingsPrep time
10
minutesCooking time
35
minutesTotal time
45
minutesIngredients
1 lb 1 chicken breasts (2 large breasts)
1/2 cup 1/2 almond flour (blanched super fine)
2 tbsp 2 nutritional yeast
1/2 tsp 1/2 salt
1/2 tsp 1/2 ground black pepper
3/4 cup 3/4 chicken stock
1 tbsp 1 arrowroot starch
2 tbsp 2 lemons
1/4 cup 1/4 capers
1 1 onion, sliced
4 tbsp 4 cooking oil, divided (I recommend olive or avocado oil)
Directions
- Tenderize chicken breasts so they are flat and will cook evenly. You can also slice the chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½” thick or less).
- On a flat plate, mix together almond flour, nutritional yeast, salt and pepper.
- Dip the chicken breasts into seasoned flour mixture and pat down to get it coated evenly on each side.
- In a large heavy skillet (I recommend using a non-stick pan or cast iron), heat the 2 tbsp oil over medium high heat. Add the chicken and brown it, cooking for 4-6 min per side, or until cooked all the way through.
- Transfer the chicken to a plate coated with paper towels. You should work in batches avoid overcrowding the pan. Chicken will be nearly cook through. Remove particles in oil between batches.
- Once all the chicken has been cooked, add 1 tbsp oil to the skillet. Caramelize onions by cooking for about 5 minutes.
- Stir in the stock, capers, arrowroot starch, and lemon juice. Bring the sauce to a boil and then simmer until the sauce is thickened.
- Return the chicken to the pan with the sauce and warm it through before serving.
- Serve hot and garnish with parsley and lemon slices.
Notes
- Use a meat thermometer, and frequently test the cutlets to make sure they are at an internal temperature of 165 degrees Fahrenheit.
