Tuesday, August 28, 2012

Chicken Piccata


 4-6 flattened chicken breasts
2 garlic cloves finely chopped
1/2 cup almond flour(season with salt and pepper, and 1 tsp. garlic powder)
2 tablespoons lemon juice
2 tablespoons capers
1/2 cup chicken broth or 1/4 cup white wine and 1/4 cup chicken broth
1-2 tablespoon oil
1 tablespoon butter (optional, add extra oil instead)
Salt and pepper
1 tablespoon arrowroot powder (you may use Wondra or flour if you are not gluten intolerant)


-Pound flat chicken breast so they are 1/8-1/4 inch thin, lightly salt and pepper both sides
-Lightly coat chicken with seasoned almond flour
-Heat skillet with butter and oil, brown chicken on both sides (5-8 minutes) Remove from heat and set aside and cover to keep warm
-Add finely chopped garlic (you made need to add 1 Tb. of olive oil) and cook until lightly browned
-Add wine and chicken brother, or just chicken broth, and lemon juice to de-glaze pan
-Add chicken back to pan and add capers
-Cook on medium to low heat until chicken is cooked through (5-10 minutes)
-Place 1/4 cup of liquid in cup and add arrowroot powder. Mix until dissolved. Add mixture to pan with chicken, reduce heat and simmer until slightly thickened.

*I love capers so I always add more than what is called for. Also if you you prefer to use regular flour, make sure to only lightly dust the chicken. Shake remaining off. Too much flour = gooey mess.

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