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.