Chicken Piccata
Chicken Piccata is a lightly breaded chicken dish with a lemon-caper sauce
Servings: 4 people
Ingredients
- 2 # chicken breasts
- ½ cup almond flour
- 1 egg
- 3 tbsp olive oil or avocado oil
- 3 cloves of garlic, minced
- 1 cup chicken stock or broth
- ¼ cup lemon juice
- ¼ cup capers, packed in juice NOT packed in salt
- 1 tbsp tapioca starch
- 1 tbsp water
- ¼ tsp salt
Instructions
- Cut the chicken breats in half and set aside. In a shallow dish, add the almond flour. In another shallow dish, add the egg and beat until the yolk and white are well incorporated
- Place a piece of parchment paper over top of a cutting board and place the four pieces of chicken on top of the parchment. Place another piece of parchment over top of the chicken. With a meat mallet, pound the chicken until it's about ¼-1/2 inch in thickness
- Place a large skillet on the stove top over medium heat. Add the olive oil or avocado oil to the pan and allow to heat while you bread the chicken
- To bread the chicken, place one piece in the egg and make sure to dip in the egg on both sides. Transfer to the almond flour and dip on both sides until the chicken is well coated. Once coated, place in the hot oil and continue with the reminaing three pieces
- Once the chicken is brown and cooked through, about 4 minutes on each side, carefully remove from the pan doing your best to keep the breading on the chicken. If some sticks to the bottom of the pan, that's okay
- Add the minced garlic to the pan and allow to cook for one minute until lightly golden brown making sure not to burn. Once cooked, add the chicken stock or broth, lemon juice and salt. Cook for 2-3 minutes
- In a small dish, combine the tapioca starch and the water and mix
- Add the tapioca and water slurry mixture to the pan and stir. The sauce will start to thicken. Once thick, add the chicken to the sauce and cook for another minute or two. Top with the capers and serve. Enjoy!