Crispy Chicken Piccata
Recipe by Fran Allen
Ingredients
15
Time
25m
Serves
2
This recipe is so easy and perfect for a romantic and quick dinner for two. Made lower carb and gluten free with almond flour that provides the perfect crispy texture.
Gluten-Free
Holiday
Dinner
30-Minute Meal
Ingredients
3/4cup
Almond Flour
1/2tsp
Freshly Ground Black Pepper
1tsp
Sea Salt
1tsp
Paprika
1tsp
Garlic Powder
45oz cutlets
Boneless, Skinless Chicken Breasts
2Tbsp
Extra-Virgin Olive Oil
1
Garlic Clove
1
Shallot
1/2cup
White Wine
1/2cup
Chicken Stock
3Tbsp
Capers
2Tbsp
Lemon Juice
2Tbsp
Cold Unsalted Butter
2Tbsp
Fresh Parsley
Instructions
1
Place flour in a shallow bowl with the sea salt, pepper, garlic powder and paprika. Stir together and set aside.
2
On a piece of parchment paper, arrange your chicken cutlets and using a mallet or heavy saucepan pound the meat until it’s an even thickness. This helps encourage an even cook time and more crispy surface area. Once the contents are about ½ an inch thickness, dredge them in the flour mixture and remove any remaining flour.
3
In a heavy bottom skillet, add your olive oil on medium heat. Once the oil is heated, add your cutlets and cook for about 4 minutes per side or until golden and crispy you may need to work in batches. Transfer to a plate lined with paper towels and set aside. Add more oil between batches if necessary.
4
Once the cutlets are fully cooked through, transfer cooked chicken to a plate lined with paper towels and set aside. Once the chicken is removed from the pan, add the shallots. Saute them until translucent then add the garlic, capers, white wine and chicken stock. Turn down heat to simmer and add the butter, lemon juice and parsley and stir until the sauce is emulsified.
5
Add the chicken cutlets back to the pan to warm through. Serve the sauce poured over the chicken. Enjoy with pasta or a big crunchy salad.
6
Notes: To make this dish dairy free, substitute the butter with a plant based butter alternative. You could also attempt to make this dish vegetarian by substituting the chicken with veggie chicken cutlets or smoked tofu cubes. You would need to decrease the time in direction 3 to about half.
More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.