RSS–Chicken Piccata

14 Apr

This is always good! It’s a nice quick meal that makes for some good leftovers also!

Check out for some great Gluten-Free recipes.

Thursday: Chicken Piccata

Ingredients: 1 ½ lb chicken breasts, ½ c blanched almond (or coconut) flour, ½ t celtic sea salt, 5T grapeseed oil, 5T olive oil, ¼ c brined capers, ¼ c chopped parsley.


  1. Cut the chicken breasts in half horizontally.
  2. Pound pieces of chicken until they’re about ¼ inch thick.
  3. Mix together: flour and salt
  4. Rinse chicken with water and dust them with the flour mixture
  5. Heat olive oil and 2 T of grapeseed oil in a large skillet on medium-high heat. Add half the chicken pieces and brown well on each side (about 3 minutes per side).
  6. Transfer from skillet to plate. Add the other chicken breasts and cook, then remove from the skillet.
  7. Place the plate of chicken breasts in a warm oven while preparing the sauce.
  8. Add the lemon juice, chicken stock, and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce.
  9. Whisk in the remaining 3 T of grapeseed oil
  10. Pour sauce over the chicken and sprinkle with parsley.
  11. Enjoy

Andy & Jessika

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Posted by on April 14, 2011 in Recipes


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