Ingredients: |
Ingredients: 2 chicken breasts , 700g (approx.) butterflied, skinless and boneless
1/2 cup almond flour , 45g
1 tbsp nutritional yeast , optional, make sure it’s gluten free
1/4 tsp salt
1/4 tsp ground black pepper
1 tbsp oil
3/4 cup gluten free chicken stock , 190mls
2 tbsp fresh lemon juice
1/4 cup capers , rinsed in cold water
1 tbsp arrowroot , or cornstarch if not paleo/w30
1/4 cup parsley , finely chopped for garnish
lemons , thinly sliced for garnish
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Directions: |
Directions:butterfly the chicken breasts by cutting them in half lengthways.
on a flat plate mix together the almond flour, nutritional yeast, salt and pepper.
put the butterflied chicken pieces into the seasoned flour mixture and pat down to get it to coat each side evenly
add 1 tablespoon of oil to a non stick skillet and heat over a medium high heat.
cook the chicken for 4-6 minutes per side, or until it’s fully cooked all the way through.
Remove the cooked chicken to a plate and cover with foil to keep warm, repeat with the other pieces of chicken and add a little more oil if you need to.
rinse the capers in cold water.
Now add the stock, lemon juice, capers and 1 tbsp tapioca starch or arrowroot starch mixed with cold water to the pan and stir on a medium heat until the sauce thickens
return the chicken to the pan with the sauce and warm it through before serving
Serve hot and garnish with parsley and lemon slices. |
This recipe for Chicken Piccata is from