Chicken Piccata

If you have approximately 23 minutes to spend in the kitchen, Chicken Piccata might be a tremendous gluten free, primal, and ketogenic recipe to try. This recipe serves 2 and costs $2.3 per serving. One portion of this dish contains about 29g of protein, 36g of fat, and a total of 467 calories. It is brought to you by A Healthy Life for Me. 52 people were impressed by this recipe. It works well as a budget friendly main course. If you have lemon, capers, fresh parsley, and a few other ingredients on hand, you can make it. Overall, this recipe earns a solid spoonacular score of 66%. Chicken Piccata, Chicken Piccata, and Chicken Piccata are very similar to this recipe.

Servings: 2

Preparation duration: 8 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Cut one lemon in half lengthwise. Trim the ends from one half and cut across into thin slices about 1/8 inch thick; set aside. Juice the remaining half into a small bowl and set aside.Season both sides of the chicken breasts generously with salt and pepper. Sprinkle both sides of chicken breasts with almond flour, gently rubbing to coat.Heat 1 tablespoons of olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet over medium-high heat until hot, about 2 minutes. Add chicken to skillet without moving them until lightly browned on the first side, 2 to 2 1/2 minutes. Turn and cook until the second side is lightly browned, 2 to 2 1/2 minutes longer. Transfer to a plate kept warm in the oven, or cover with aluminum foil.Add remaining tablespoon of olive oil toss shallots in hot pan and sautee until they become translucent, scrape up brown bits left from chicken. Add the chicken broth and lemon slices. Allow to cook until lemon slices are well-softened about 2-3 minutes. Add the capers and reserved lemon juice, and allow to reduce to concentrate flavors.Remove pan from heat and stir in the remaining butter until it melts and thickens the sauce. Toss in the parsley. Spoon over chicken and serve.

 

Step by step:

1. Cut one lemon in half lengthwise. Trim the ends from one half and cut across into thin slices about 1/8 inch thick; set aside. Juice the remaining half into a small bowl and set aside.Season both sides of the chicken breasts generously with salt and pepper. Sprinkle both sides of chicken breasts with almond flour, gently rubbing to coat.

2. Heat 1 tablespoons of olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet over medium-high heat until hot, about 2 minutes.

3. Add chicken to skillet without moving them until lightly browned on the first side, 2 to 2 1/2 minutes. Turn and cook until the second side is lightly browned, 2 to 2 1/2 minutes longer.

4. Transfer to a plate kept warm in the oven, or cover with aluminum foil.

5. Add remaining tablespoon of olive oil toss shallots in hot pan and sautee until they become translucent, scrape up brown bits left from chicken.

6. Add the chicken broth and lemon slices. Allow to cook until lemon slices are well-softened about 2-3 minutes.

7. Add the capers and reserved lemon juice, and allow to reduce to concentrate flavors.

8. Remove pan from heat and stir in the remaining butter until it melts and thickens the sauce. Toss in the parsley. Spoon over chicken and serve.

Nutrition Information:

covered percent of daily need

 

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