I am a huge Italian food lover and Chicken Piccata has always been a favorite of mine. A lightly breaded chicken cutlet with capers in a buttery lemon and white wine sauce. I make this version with almond flour to keep it on a low-carb note. Plus the almond flour adds a lot of good flavor. It’s great with pasta, zucchini noodles, potatoes, asparagus and broccoli. I even love to add mushrooms sometimes too. The flavorful and velvety sauce coats the pasta and absorbs into the veggies so well. I love to serve it with a fresh arugula or spinach salad and a side of crusty garlic bread. Oh my goodness its so good. I feel like I’m eating a gourmet meal in the best Italian restaurant whenever I make it. My kids like it too without the sauce, but the tangy and lemony sauce is a must for me.
Chicken Almond Piccata
25 – 30 minute prep and cook time.
2 boneless skinless chicken breast sliced into 4 equal pieces.
1 egg beaten.
2 cups almond flour
1/2 tsp. salt
1/4 tsp. ground black pepper.
6-8 tablespoons butter.
6-8 tablespoons olive oil.
1/2 cup chicken broth.
1/2 cup dry white wine.
1/4 cup fresh squeezed lemon juice.
2 tablespoons non-peril capers.
Salt and pepper to taste.
Handful fresh parsley, chopped.
Heat 2 tablespoons butter and 2-3 tablespoons olive oil on the stove top in a large pan until hot but not smoking. Blend together almond flour, salt and pepper on a plate. Beat egg in a shallow bowl and season with salt. Dip chicken pieces into egg mixture then into almond flour mixture and fully coat. Carefully place each piece of chicken into hot oil adjusting heat to medium and cook on each side 3-4 minutes or golden. Don’t crowd pan or let oil get to hot to prevent burning and sogginess. Cook in batches if needed and add another tablespoon of butter and/or oil if needed. Once the chicken is cooked remove to a plate.
Scrape any remaining excess that’s in the pan (remove by straining out bits and reserving the liquid with a metal strainer, then add back to pan as almond flour may break up in the oil more then traditional wheat flour).
Add one more tablespoon of butter and a tablespoon of olive oil to the pan. Heat through then add the white wine. Simmer for 3-4 minutes then add the lemon and chicken broth. When the sauce is hot and bubbly add the chicken back into the pan. Simmer the chicken in the sauce for 2-3 minutes. Season with salt and pepper if desired. Remove from heat and top with fresh chopped parsley.