Chicken Piccata is a wonderful Italian Paleo dish with a few modifications! The secret to this recipe is pounding the cutlets extra thin (aim for less than 1/4 inch if you can – ask your local butcher or market to do it for you). I also love Chicken Piccata with extra lemon. You can also try lemon olive oil for added lemon flavor. Options: add capers and lemon slices and serve over sautéed spinach.

Ingredients:

  • 4 chicken breast cutlets (butterflied and pounded to 1/4 inch thickness)
  • 1/2 cup almond flour
  • 3 Tbs. grape seed oil
  • 3 Tbs. olive oil
  • 4-6 Tbs. of fresh squeezed lemon juice
  • 1 cup chicken stock or chicken bone broth (gluten free)
  • 1/2 tsp. Himalayan pink salt
  • 1 tsp. fresh chopped parsley
  • 1 clove fresh crushed garlic

Directions:

  • Place the almond flour and salt in a shallow bowl – mix. Lightly dust each chicken piece into the flour mixture and shake off excess.
  • Heat 2 Tbs. of olive oil, 1 Tbs. grape seed oil and 1 Tbs Lemon Juice in a large skillet (I prefer stainless or ceramic frying pan). Add the garlic and saute on low heat for about a minute.
  • Add the chicken and saute for 2-3 minutes per side (until chicken is white all the way through or slightly golden brown).
  • Remove the chicken from the skillet.
  • Add the remaining oil and lemon to skillet and chicken stock or bone broth to skillet and heat for 5 minutes.
  • Pour over chicken.