5.0 from 42 votes
Easy Chicken Piccata Recipe
Paleo Crispy Chicken Piccata Recipe: The Best Chicken Piccata with Lemon Sauce we've ever made. Plus, it's easy to tweak for Paleo, Gluten-Free, and Keto Diets!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 339 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 large boneless chicken breasts (or 4 chicken cutlets)
- 1/2 cup almond flour
- 3 tablespoons olive oil
- 3 tablespoons melted butter
- 1 teaspoon arrowroot powder
- 1/2 cup chicken broth
- 1/4 cup white wine (or more broth)
- 2 tablespoons fresh lemon juice
- 3.5 ounce capers, drained
- 1/4 cup chopped Italian parsley
- salt and pepper
Instructions
- Preheat the oven to 200 degrees F. Line a small baking sheet with paper towels. If using full chicken breasts, lay them on a cutting board and cut each breast in half, parallel to the cutting board, to create 4 thin pieces.
- Place a large skillet on the stovetop and set to medium-high heat. Set a shallow pan next to the stove and pour the almond flour in it. Add 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix well.
- Add 3 tablespoons oil to the skillet. Once hot, dip the four chicken cutlets in the almond flour, coating well on both sides. Then gently place them in the hot oil.
- Fry the chicken for 3 minutes per side. Use tongs to move them onto the prepared baking sheet and place them in the oven to keep warm.
- Pour the oil out of the skillet and wipe the dark crumbs out with a paper towel. Then set the skillet back over medium heat. Add the butter (or 3 more tablespoons oil) to the skillet and whisk in the arrowroot powder, chicken broth, white wine, and lemon juice.
- Bring to a simmer. Once the sauce is thick enough to coat a spoon, add in the capers. Stir well.
- Place the chicken back in the skillet. Flip the chicken to coat it in the lemon sauce. Then serve with a generous sprinkling of parsley. Serve immediately.
Cup of Yum
Notes
- Paleo? Use 6 tablespoons olive oil instead of butter.
- Keto? You can substitute more broth for the wine to lower the carbs.
Nutrition Information
Serving
1piece
Calories
339kcal
(17%)
Carbohydrates
5g
(2%)
Protein
15g
(30%)
Fat
29g
(45%)
Saturated Fat
3g
(15%)
Cholesterol
36mg
(12%)
Sodium
863mg
(36%)
Potassium
273mg
(8%)
Fiber
2g
(8%)
Sugar
0g
(0%)
Vitamin A
365IU
(7%)
Vitamin C
11.7mg
(13%)
Calcium
47mg
(5%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 339
% Daily Value*
| Serving | 1piece | |
| Calories | 339kcal | 17% |
| Carbohydrates | 5g | 2% |
| Protein | 15g | 30% |
| Fat | 29g | 45% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 863mg | 36% |
| Potassium | 273mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 0g | 0% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 11.7mg | 13% |
| Calcium | 47mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.