Chicken Piccata Recipe (Gluten Free & Flavor Packed)

In the early days of my marriage, when I was pregnant with our first child, I had a daily ritual of cleaning the entire house each day from baseboards to ceiling (nesting, anyone?) and then watching the food channels for dinner inspiration.

My husband is Italian, so I learned how to cook from Giada, Emeril, and Mario.

Of course, back then I also managed to shower daily, keep the house spotless, prepare meals that took hours to make, and be dressed and wearing make-up before my husband got home… it’s amazing how efficient one can be when using both hands.

Anyway, one recipe I often saw on cooking shows but never got around to making back then was chicken piccata. (This is also due to a bad citrus experience early in one of my pregnancies that left a lingering repulsion for citrus flavored meats… thankfully, it’s finally gone.)

A few months ago, a friend mentioned making chicken piccata and I decided that it was worth a try. I did not like citrus flavors in meat at all before this and I really, really liked this variation. It’s also really fast to make and is even great cold! Plus, it sounds fancy :-). Try this chicken piñata (as my kids call it…)

Chicken Piccata Recipe (Gluten Free!)

A healthy variation of delicious citrus-infused chicken piccata that kids and adults will both love!

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Calories 335kcal

Author Katie Wells

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Servings

6

1x2x3x

Ingredients

• 3 chicken breasts
• ¾ cup almond flour
• ½ tsp Himalayan salt (or sea salt)
• ½ tsp black pepper
• ½ tsp turmeric
• 1 tsp garlic powder
• 2 eggs
• 1 tsp water
• ½ cup unsalted butter (or coconut oil)
• ½ cup dry white wine (or chicken broth)
• 1 lime (or lemon)

Garnishes for Serving (optional)

• fresh parsley (chopped)
• capers
• feta (crumbled)
• Parmesan cheese (shredded)

Instructions

• Preheat oven to 300°F (this is just to keep the chicken warm).
• Butterfly the chicken by cutting in half lengthwise.
• Flatten using a meat hammer or the bottom of a cast iron skillet until the chicken is about ¼ to ½ inch thick.
• Mix the almond flour and spices together on a plate.
• In a bowl, beat the eggs with the water until frothy.
• Melt 2 tablespoons of the butter in a large skillet over medium high heat.
• Dip the chicken in the egg mixture, then into the almond mixture, and then back into the egg quickly.
• Place chicken in the butter in the heated skillet and cook 3-4 minutes per side until browned and no longer pink on the inside. It may take two rounds to fit all the chicken. Use another 2 tablespoons of butter for the second round.
• Remove chicken and keep warm in the oven on a baking sheet.
• Add the wine or broth to the pan to de-glaze.
• Cut the lime or lemon in half and squeeze one half into the pan with the wine/broth.
• Thinly slice the other half.
• If using capers, drain them and add to the sauce now.
• Reduce the mixture by about half and then add in the remaning butter until melted.
• Remove the chicken from the oven and drizzle some of the sauce over each piece.
• Top each piece with fresh parsley and Parmesan or feta cheese (optional).
• Garnish with a thinly sliced piece of lime.

Nutrition

Nutrition Facts

Chicken Piccata Recipe (Gluten Free!)

Amount Per Serving (1 piece)

Calories 335 Calories from Fat 210

% Daily Value*

Fat 23.3g36%

Saturated Fat 11.4g71%

Cholesterol 160mg53%

Sodium 123mg5%

Carbohydrates 4.5g2%

Fiber 0.8g3%

Sugar 2g2%

Protein 25.3g51%

* Percent Daily Values are based on a 2000 calorie diet.

Alternate Ending: Instead of reducing the sauce in step 12, you can add about ½ pound of spinach and saute until it is wilted and then serve the chicken on top of a bed of wilted spinach with some freshly squeezed lime juice on top.

Ever had chicken piccata? Do you make it differently? Let me know below!