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
Cook Time 25 minutes
Total Time 35 minutes
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.
Serving: 1piece | Calories: 335kcal | Carbohydrates: 4.5g | Protein: 25.3g | Fat: 23.3g | Saturated Fat: 11.4g | Cholesterol: 160mg | Sodium: 123mg | Fiber: 0.8g | Sugar: 2g