Easy Chicken Piccata Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
4
-
Calories
339 kcal
-
Course
Main Course
-
Cuisine
Italian
Easy Chicken Piccata Recipe
Description
This recipe prepares chicken by slicing large breasts into thin cutlets for quick, even cooking. The cutlets are coated with almond flour seasoned with salt and pepper, then fried in olive oil until golden and cooked through. Keeping the chicken warm in a low oven prevents overcooking while making the sauce.
The pan sauce is made by wiping out the frying pan, then whisking melted butter with arrowroot powder, chicken broth, white wine, and fresh lemon juice to create a lightly thickened, bright sauce. Capers add a salty, tangy note, while chopped Italian parsley lends freshness. The sauce is spooned over the chicken cutlets before serving.
Serving suggestions include pairing with vegetables or a light side to balance the rich, lemony flavors. Variations include using olive oil instead of butter for paleo diets or replacing wine with more broth for a keto-friendly option.
Ingredients
- 2 large chicken breast or 4 chicken cutlets, boneless
- 1/2 cup almond flour
- 3 tablespoons olive oil
- 3 tablespoons butter melted
- 1 teaspoon arrowroot powder
- 1/2 cup chicken broth
- 1/4 cup white wine (or more broth)
- 2 tablespoons lemon juice fresh
- 3.5 ounce capers drained
- 1/4 cup Italian parsley chopped
- salt
- black 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.
Notes
- For paleo diets, replace butter with 6 tablespoons olive oil in the sauce.
- To make keto-friendly, substitute the white wine with additional chicken broth to reduce carbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 339 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
