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 chicken breasts (2 large breasts)
1/2 cup almond flour (blanched super fine)
2 tbsp nutritional yeast
1/2 tsp salt
1/2 tsp ground black pepper
3/4 cup chicken stock
1 tbsp arrowroot starch
2 tbsp lemons
1/4 cup capers
1 onion, sliced
4 tbsp 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.
Loved this dish! So simple and packed with flavor. Easy to pair with so many sides!