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
- ¼ teaspoon ground black pepper
- 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
- Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick
- Mix together almond flour, salt, and pepper
- Dredge chicken thoroughly in flour mixture, until well coated
- Heat olive oil and 2 tablespoons of grapeseed oil in a 9 inch skillet on medium high heat. Add half of the chicken pieces and brown well on each side, about 4 minutes per side
- Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet
- 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
- Add chicken back to skillet and sprinkle with parsley
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.
Do you have nutritional information for your recipe? Is this completely carb free?
Tiredfoodie, for more on that please go here:
Have an incredible day!
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!!
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.
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!
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.