Post by Loupy on Nov 15, 2018 22:58:30 GMT -7
Chicken Piccata (Paleo & Whole30)
From: Natalie @ www.tasteslovely.com/paleo-whole30-chicken-piccata/?
Paleo & Whole30 Chicken Piccata – a 15 minute dinner recipe! Chicken dredged in almond flour and served with a lemony caper sauce. Healthy and delicious. Gluten free, grain free, dairy free, sugar free, clean eating.
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Serves: 4
INGREDIENTS
(2) 8-ounce boneless, skinless chicken breasts, cut in half horizontally and pounded 1/2″ thick
1/2 cup blanched almond flour
1/2 teaspoon salt
1 tablespoon olive oil
1-1/4 cup chicken stock
1/4 cup lemon juice (from about 1 juicy lemon)
1/3 cup capers, liquid drained
finely chopped parsley for garnish
INSTRUCTIONS
Preheat oven to 350º.
Line a rimmed baking sheet with parchment paper or aluminum foil.
On a large plate, combine the almond flour and salt.
Dredge both sides of the chicken breasts in the almond flour.
Heat a large skillet over medium heat.
Add the olive oil.
Sear the chicken breasts for about 2 minutes per side, until golden brown.
(Don’t let your pan get too hot or cook the chicken too long. The almond flour will scorch and burn easily and taste bitter).
Transfer the browned chicken breasts to the baking sheet and continue cooking in the oven for about 5 minutes until the chicken has an internal temperature of 165º.
You may need to sear your chicken in batches depending on the size of your pounded chicken breasts/pan size.
While the chicken is cooking in the oven, add the chicken stock, lemon juice and capers to the pan.
Turn the heat up to high.
Scrape up any brown bits, and cook the sauce until it is reduced to about 1/2 cup, for about 5-8 minutes.
Turn the heat off. Return the cooked chicken breasts to the pan and top with the sauce and parsley.
Serve warm with your favorite cooked vegetable.
(I love serving this with raw zucchini noodles!)
Nutritional Information
Calories: 281
Total Fat: 14.5g
Sodium: 705.1mg
Sugar: 2.2g
Cholesterol: 85mg
Total Carbs: 30.9g
Protein: 30.9g
From: Natalie @ www.tasteslovely.com/paleo-whole30-chicken-piccata/?
Paleo & Whole30 Chicken Piccata – a 15 minute dinner recipe! Chicken dredged in almond flour and served with a lemony caper sauce. Healthy and delicious. Gluten free, grain free, dairy free, sugar free, clean eating.
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Serves: 4
INGREDIENTS
(2) 8-ounce boneless, skinless chicken breasts, cut in half horizontally and pounded 1/2″ thick
1/2 cup blanched almond flour
1/2 teaspoon salt
1 tablespoon olive oil
1-1/4 cup chicken stock
1/4 cup lemon juice (from about 1 juicy lemon)
1/3 cup capers, liquid drained
finely chopped parsley for garnish
INSTRUCTIONS
Preheat oven to 350º.
Line a rimmed baking sheet with parchment paper or aluminum foil.
On a large plate, combine the almond flour and salt.
Dredge both sides of the chicken breasts in the almond flour.
Heat a large skillet over medium heat.
Add the olive oil.
Sear the chicken breasts for about 2 minutes per side, until golden brown.
(Don’t let your pan get too hot or cook the chicken too long. The almond flour will scorch and burn easily and taste bitter).
Transfer the browned chicken breasts to the baking sheet and continue cooking in the oven for about 5 minutes until the chicken has an internal temperature of 165º.
You may need to sear your chicken in batches depending on the size of your pounded chicken breasts/pan size.
While the chicken is cooking in the oven, add the chicken stock, lemon juice and capers to the pan.
Turn the heat up to high.
Scrape up any brown bits, and cook the sauce until it is reduced to about 1/2 cup, for about 5-8 minutes.
Turn the heat off. Return the cooked chicken breasts to the pan and top with the sauce and parsley.
Serve warm with your favorite cooked vegetable.
(I love serving this with raw zucchini noodles!)
Nutritional Information
Calories: 281
Total Fat: 14.5g
Sodium: 705.1mg
Sugar: 2.2g
Cholesterol: 85mg
Total Carbs: 30.9g
Protein: 30.9g
