Ingredients
The following ingredients have 4 Servings
- 1.5 lbs. boneless, skinless chicken breasts, cut in half and lightly pounded evenly with a kitchen mallet
- 1/2 cup almond flour
- 1/4 cup ground parmesan cheese, plus more to garnish
- sea salt and freshly ground pepper, to taste about 1/8 teaspoon each
- 2 Tbsps extra virgin olive oil, or avocado oil, divided
- 2 Tbsps grass fed butter or ghee
- 2 fresh garlic cloves, pressed
- 1 jar (6 oz.) marinated artichoke hearts, drained and quartered
- 1/2 cup white wine
- 1/2 cup low-sodium or homemade chicken bone broth
- juice of 1 fresh lemon
- 3 Tbsps capers
- a small handful of fresh parsley, chopped
Instruction
- Add the almond flour to a shallow plate or bowl, and whisk it together with parmesan, sea salt and pepper.
- Dredge your chicken pieces on each side into the flour mixture, very gently shaking off the excess.
- Heat a large frying pan over medium-high heat, and add in 1 Tablespoon of your oil.
- Working in 2 separate batches, add in the coated chicken and cook, until golden brown on both sides, about 3-4 minutes per side. Use other 1 Tablespoon oil for your second batch of chicken.
- Transfer chicken to a plate and set aside.
- Add butter, garlic and artichokes into that same pan, and sauté for about 2 minutes.
- Stir in your wine and bring to a high simmer, cooking until all liquid is reduced by half, about 3 minutes.
- Pour in the broth, fresh lemon juice and capers. Cook, stirring occasionally, until the sauce thickens slightly, about 5-6 minutes more. Return the crispy chicken to the pan and cook for a couple of minutes more, until it's all heated through.
- Be sure to spoon the delicious lemon sauce with a few capers onto each serving of chicken.
- Sprinkle with chopped parsley and extra parmesan cheese if you like.
- I really love to serve my piccata with brown rice and roasted seasonal vegetables.
