Chicken Piccata



  •  2-4 boneless, skinless chicken breast halves (1½ pounds total)
  • ½ cup blanched almond flour
  • ½ teaspoon celtic sea salt 
  • 5 tablespoons grape seed oil 
  • 5 tablespoons olive oil 
  • ¼ cup lemon juice
  • 1 cup chicken stock
  • ¼ cup brined capers
  • ¼ cup fresh chopped parsley



Cut the chicken breasts in half horizontally, butterflying them open. Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick

Mix together flour and salt

Rinse the chicken pieces in water, then dredge thoroughly in flour mixture, until well coated

Heat olive oil and 2 tablespoons of grapeseed oil in a large skillet on medium high heat.

Add half of the chicken pieces and brown well on each side, about 3 minutes per side.

Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet

Place plate of chicken breasts in a warm oven while preparing the sauce

Add lemon juice, chicken stock and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce

Reduce the sauce by half then whisk in the remaining 3 tablespoons of grapeseed oil

Plate the chicken, pour the sauce over it and sprinkle with parsley

Serve and enjoy!



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