It’s been almost a week since I last posted something here. It seems my entire family has gone into retrograde and I have been nursing everyone back to health for the last month –including myself. The nasty flu that blew through Colorado had me down for ten days straight. I haven’t had one that bad for quite a long time.
On a food note, I continue to be inspired by Elise over at simplyrecipes.com. Last week she posted a delicious looking chicken piccata recipe. Once I found the time, this motivated me to come up with my own gluten-free, dairy-free version. If you decide to make this, please comment below and let me know how it turns out, as well as any suggestions that you may have.
This chicken piccata recipe adds one more protein dish to my family’s dinner table–we have been in a bit of a chicken parm rut lately, not that there’s anything wrong with that!
- 2-4 boneless, skinless chicken breast halves (1½ pounds total)
- ½ cup blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon all purpose chef's shake
- 5 tablespoons grapeseed oil
- 5 tablespoons olive oil
- ¼ cup lemon juice
- 1 cup chicken stock or Kettle & Fire Bone Broth
- ¼ cup brined capers
- ¼ cup fresh chopped parsley
- Cut the chicken breasts in half horizontally, butterflying them open --if the pieces are large, cut them each into two pieces after you cut them in half
- Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick
- Mix together flour, salt and chef's shake
- Rinse the chicken pieces in water, then dredge thoroughly in flour mixture, until well coated
- Heat olive oil and 2 tablespoons of grapeseed oil in a large skillet on medium high heat. Add half of the chicken pieces and brown well on each side, about 3 minutes per side
- Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet
- Place plate of chicken breasts in a warm oven while preparing the sauce
- Add lemon juice, chicken stock and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce
- Reduce the sauce by half then whisk in the remaining 3 tablespoons of grapeseed oil
- Plate the chicken, pour the sauce over it and sprinkle with parsley
- Serve
Before I even finished taking pictures of this dish, I began to “sample” it. It is deliciously lemony and refreshing, quite tangy with the capers; while the parsley adds a nice subtle flavor to it as well.
MD says
May I substitute grapeseed oil with sesame seed oil?
Kristy Maniaci says
Made this today, without mention to anyone in my Italian family that It was a different piccata recipe, and everyone gobbled it up! My 3 year old asked for more chicken 3 times!!
Denise says
New to the Paleo lifestyle and cannot thank you enough for sharing your delicious recipes with us! I made the change due to a stress fracture that would not heal even after seven months. Read several articles about removing process foods, wheat, and sugars to increase calcium absorption. I have not seen results just yet, but feel better and LOVE the fact that my husband loves my cooking.
Thanks again,
Denise
Lisa says
My daughter and I have just recently started a Paleo diet – so glad we found your website. Love your recipes – tasty and easy to fix! This one in particular is one of our favorites – the whole family devoured the chicken piccata. Thank you for posting these recipes for all of us to enjoy!
Michele says
This was sooooo delicious. You won’t be disappointed. I made extra chicken to put on salad during the week. The chicken alone with the Chef’s Shake is very tasty.
Miguel Delgado says
I loved this recipe. The chicken was great with the capers. My sauce, however, came out much thinner than I expected. May have followed the recipe incorrectly, but overall great meal. I complimented this course with the kale and shiitake mushroom salad – one of my top 10 best meals in my life for sure. Complete paleo diet. Thank you for the recipe, my family and friends will forever enjoy this.
Nathalie says
Helleo thanks you for this receipe. What is that : all purpose chef’s shake. How to do it myself please ?
Izabela says
Just finish eating dinner. I’m very happy with this recipe. It’s very simple and absolutely delicious.I love the lemon and capers together. This recipe is a keeper! Thank you, Elana!!!
ann jensen says
oh, elana! do you know my daughter, liz myslik?
Gloria says
That looks yummy!! My son Troy was diagnosed with ADHD and along with supplents we put him on a gluten free casein free diet with amazing results. Last year he couldn’t even do simple math, this year he is on honor roll. I believe a gfcf diet is what pulled it all together for him. Here is a link to my blog if you are intersted in reading about our journey.
http://troysnewstart.blogspot.com/
Thank you for sharing!!!
Lee Schwall says
My family loved this last night! My husband exclaimed how good the flavor is! My picky 14 year old had seconds. I served plain quinoa and romaine salad with it. I didn’t have Chef Shake in the pantry but will get it asap. I used lots of paprika, a 1/2 tsp of celery salt, and a bit of ground basil instead. Thanks so much for this big hit! Also, my sons are asking for a 2nd batch of triple chocolate cookies. They are scrumptious! Divine!
beverly says
what are the ingredients in Chefs Shake??? Love your site!!!
Caroline says
I just tried this tonight for the first time….YUM. It turned out GREAT. Even my 2 year old daughter finished her whole plate. :-) Salty, Lemon-y and Delicious!
Katie says
Hi Elana ~
I’ve been craving Chicken Piccata for a while, but I’m not much of a cook, so I usually order it when we go out.
My husband used your recipe and cooked it for me tonight. It was great! He even enjoyed it and he is not a chicken lover.
Thanks for your website and the recipes.
I’ll be back.
Katie Althouse
elana says
Amy,
Thanks for your comment. I updated the directions to say: “Place plate of chicken breasts in a warm oven while preparing the sauce.” I would define ‘warm’ as about 200° to 250°.
Amy says
Would like to make this! :) What should the temperature on the oven be set to after placing the chicken breasts in oven while preparing sauce?
erin says
Thanks so much … we use your website about 3 times aweek … tonight we made this and it was beyond wonderful! My husband had seconds. We served it with brown rice pasta and broccoli. My sons second birthday is coming up and I can’t wait to make one of your cakes for him! Keep up the good work … it sure has helped us since we have gone completely wheat/gluten/sugar/cows milk free.
Angelina says
Hi, thanks for the recipe. I’ve never worked with grapeseed oil; can you tell me a little about it?
elana says
Hannah,
Thanks for a great comment! I’m so glad you are enjoying the recipes.
Elana
Hannah says
This was beyond delicious. I ate so much there were no leftovers. I’m on a role, going through all your recipes. They are so fast and simple, and go with my dietary needs, with my third baby on my hip they are just perfect.
elana says
Terri,
Chef’s Shake is one of my favorite spice blends. I use the Spice Hunter brand.
You can find more information about it here (click on ‘Chef’s Shake Blend‘).
Elana
Terri says
Hi Elana,
I am new to your website. I was wondering what all purpose chef’s shake is? This is my favorite dish at a local restaurant. I have yet to try this at home.
Elana says
Mary- Thanks for your comment. I am so glad to hear when people are not afraid to experiment, that’s what cooking is all about.
Deborah- Let me know how it goes!
Deborah says
I have some capers in my pantry that I have been dying to use – I think I know what I will used them on now!!
Mary says
Hi Elana!
I found your website through Elizabeth L. Took one look at the picture and had to make this immediately! I didn’t have a lot of your ingredients, so linked through to the other recipe and substituted sorghum flour for regular. Used organic chicken tenders, and asiago instead of parmesan.
Yum! These recipes rock! Thanks for the site.
Mary