Family Favorite Chicken Piccata

By zhanghengshuo

1 Person

30 Minutes

702 Calories

Who knew that by simply dredging chicken breasts in flour and serving them with a tangy sauce that you would end up with one of the best Italian chicken dishes of all time? Chicken piccata is always a crowd favorite with its golden-browned chicken breasts and a delicious sauce combining lemon juice, butter, capers.

Ingredients

3 tbsp. Chopped fresh parsley
3 tbsp. Drained capers
1/2 cup Paleo friendly chicken stock
3 tbsp. Fresh lemon juice
2 tbsp. Olive oil
4 tbsp. Ghee
1/4 cup Arrowroot flour
1/2 cup Almond flour
Pepper
Salt
2 Boneless, skinless chicken breast halves

Method

01

Season the chicken with salt and pepper.
02

Combine the almond flour and arrowroot flour in a shallow plate.
03

Dredge the chicken in the almond flour and shake off excess.
04

In a large skillet melt 2 tablespoons of ghee with the olive oil, over medium to high heat.
05

Cook the chicken in batches, if necessary, until golden and cooked through, 3 to 4 min per side. Transfer the chicken to a platter.
06

In the same skillet add the lemon juice, chicken stock, and capers, scraping up any browned bits from the bottom of the pan with a wooden spoon.
07

Cook over medium heat until the liquid is slightly reduced, about 5 minutes. Season to taste with salt and black pepper.
08

Add the remaining ghee and whisk for about a minute. Return the chicken and any juices to the skillet and simmer for about 1 minute. Sprinkle with parsley and serve.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Piccata Recipes

Family Favorite Chicken Piccata

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 1 serving
Calorie 702 Kcal
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

3 tbsp. Chopped fresh parsley

3 tbsp. Drained capers

1/2 cup Paleo friendly chicken stock

3 tbsp. Fresh lemon juice

2 tbsp. Olive oil

4 tbsp. Ghee

1/4 cup Arrowroot flour

1/2 cup Almond flour

Pepper

Salt

2 Boneless, skinless chicken breast halves

03 Method

Step 1

Season the chicken with salt and pepper.

Step 2

Combine the almond flour and arrowroot flour in a shallow plate.

Step 3

Dredge the chicken in the almond flour and shake off excess.

Step 4

In a large skillet melt 2 tablespoons of ghee with the olive oil, over medium to high heat.

Step 5

Cook the chicken in batches, if necessary, until golden and cooked through, 3 to 4 min per side. Transfer the chicken to a platter.

Step 6

In the same skillet add the lemon juice, chicken stock, and capers, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Step 7

Cook over medium heat until the liquid is slightly reduced, about 5 minutes. Season to taste with salt and black pepper.

Step 8

Add the remaining ghee and whisk for about a minute. Return the chicken and any juices to the skillet and simmer for about 1 minute. Sprinkle with parsley and serve.

04 Author