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Chicken piccata

average rating is 3 out of 5, based on 150 votes

Indulge in the tantalizing flavors of Chicken Piccata. Tender chicken breasts, coated with a savory almond flour and Parmesan crust, are cooked to golden perfection. The dish is then elevated with a tangy and zesty sauce made with fresh lemon juice and briny capers. This elegant and mouthwatering recipe is sure to impress and satisfy your taste buds.

Serving suggestions/tips:

Serve with a side of steamed vegetables, such as asparagus or broccoli, to add color and freshness to the dish.

Accompany the Chicken Piccata with a serving of cooked pasta or rice to create a complete and filling meal.

Garnish with additional lemon slices and fresh parsley for a vibrant presentation.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Lunch Main Course Dinner Between 200 and 350 Meal Medium Main Meal Chicken gluten-free low-carb keto-friendly high-protein low-sugar diabetic-friendly grain-free nut-free sugar-free low-calorie paleo-friendly dairy-free (if using dairy-free butter) clean eating Mediterranean diet weight loss heart-healthy diabetic-friendly quick and easy flavorful weeknight dinner Italian cuisine high-fiber whole foods balanced meal

Ingredients

1 boneless, skinless chicken breast (about 1/4 pound)
1 tablespoon almond flour
1 tablespoon grated Parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 tablespoon olive oil
1/2 tablespoon butter
1/8 cup chicken broth
1 tablespoon fresh lemon juice
1/2 tablespoon capers
1/2 tablespoon chopped fresh parsley

Directions

Place the chicken breast between two sheets of plastic wrap and pound it gently using a meat mallet or rolling pin until it's about 1/4 inch thick.
In a shallow bowl, combine the almond flour, grated Parmesan cheese, garlic powder, salt, and black pepper.
Heat the olive oil and butter in a skillet over medium-high heat.
Dredge the chicken breast in the flour mixture, shaking off any excess.
Place the chicken breast in the skillet and cook for about 3-4 minutes on each side, or until it's golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the chicken broth, lemon juice, and capers. Cook for about 2 minutes, scraping the bottom of the skillet to loosen any browned bits.
Return the chicken breast to the skillet and cook for an additional 1-2 minutes, allowing it to heat through and absorb some of the sauce.
Transfer the chicken breast to a serving plate. Spoon the sauce over the chicken and garnish with chopped fresh parsley.
Serve the Chicken Piccata hot, with your choice of side dishes such as steamed vegetables, roasted potatoes, or pasta.