Nicole Kendrick
@goldengracekitchen
00:10
Prep
00:20
Cook
00:30
Total Time
Ingredients & Directions
Directions
Chicken Piccata
2/3 cup
almond flour
3 tablespoons
coconut flour
3/4 teaspoon
salt
1/2 teaspoon
parsley
1 teaspoon
garlic powder
1
egg
3
2 tablespoons
olive oil
1 1/2 tablespoons
water
1 tablespoon
tapioca flour
2 tablespoons
butter
1/3 cup
capers
1 cup
chicken broth or stock
2 tablespoons
lemon juice, fresh squeezed
- In a medium bowl, combine the almond flour, coconut flour, salt, parsley, and garlic powder.
- In another medium bowl, whisk the egg well.
- Slice the chicken breast long ways in half, then pound thin on a cutting board.
- Dip the chicken into the egg batter, then the flour mixture and place on a plate.
- Heat the olive oil over medium heat in a large skillet and add the chicken to the pan without overlapping. (If all 6 pieces don’t fit in your pan without overlapping, cook the chicken in 2 batches.)
- Cook for 3-4 minutes per side until golden brown and the temperature reaches 165°F. (Depending on the size of your chicken the time could vary.)
- Remove the chicken from the pan once done and set aside on a clean plate.
- In a small bowl combine the water and tapioca flour.
- Add the butter to the pan and scrape the bottom of the pan with a spatula.
- Next, add in the capers, broth, lemon, and tapioca flour mixture. Bring to a boil, reduce the heat to low and let it simmer until it thickens, about 4-6 minutes.
- Once the sauce has thickened, add the chicken back into the pan and spoon sauce over the chicken.
- Serve over rice, pasta, or mashed potatoes!
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Gluten-Free Chicken Piccata
Nicole Kendrick
@goldengracekitchen
Yield: 4-6
00:10
Prep
00:20
Cook
00:30 Total Time
Ingredients
Directions
Chicken Piccata
2/3 cup
almond flour
3 tablespoons
coconut flour
3/4 teaspoon
salt
1/2 teaspoon
parsley
1 teaspoon
garlic powder
1
egg
3
2 tablespoons
olive oil
1 1/2 tablespoons
water
1 tablespoon
tapioca flour
2 tablespoons
butter
1/3 cup
capers
1 cup
chicken broth or stock
2 tablespoons
lemon juice, fresh squeezed
- In a medium bowl, combine the almond flour, coconut flour, salt, parsley, and garlic powder.
- In another medium bowl, whisk the egg well.
- Slice the chicken breast long ways in half, then pound thin on a cutting board.
- Dip the chicken into the egg batter, then the flour mixture and place on a plate.
- Heat the olive oil over medium heat in a large skillet and add the chicken to the pan without overlapping. (If all 6 pieces don’t fit in your pan without overlapping, cook the chicken in 2 batches.)
- Cook for 3-4 minutes per side until golden brown and the temperature reaches 165°F. (Depending on the size of your chicken the time could vary.)
- Remove the chicken from the pan once done and set aside on a clean plate.
- In a small bowl combine the water and tapioca flour.
- Add the butter to the pan and scrape the bottom of the pan with a spatula.
- Next, add in the capers, broth, lemon, and tapioca flour mixture. Bring to a boil, reduce the heat to low and let it simmer until it thickens, about 4-6 minutes.
- Once the sauce has thickened, add the chicken back into the pan and spoon sauce over the chicken.
- Serve over rice, pasta, or mashed potatoes!
