Best Chicken Piccata
A quick and delicious Chicken Piccata recipe featuring tender chicken cutlets coated in almond flour, served with a tangy lemon-caper sauce.
Ingredients
Main Ingredients
- 2 large boneless chicken breasts, halved into 4 cutlets
- 1/2 cup almond flour seasoned with salt and black pepper
- 3 tbsp olive oil for cooking
- 3 tbsp melted butter for sauce
- 1 tsp arrowroot powder or cornstarch for thickening sauce
- 3/4 cup chicken broth used instead of wine
- 2 tbsp fresh lemon juice for sauce
- 3.5 oz capers, drained adds tangy flavor to sauce
- 1/4 cup chopped Italian parsley for garnish
- Salt and black pepper to taste
Instructions
Preparation
- Season the almond flour with salt and black pepper.
- Dip each chicken cutlet into the seasoned almond flour until fully coated.
Cooking
- Heat the olive oil over medium heat in a skillet.
- Add the coated chicken cutlets and cook for about 3 minutes on each side until golden brown and fully cooked. Transfer chicken to a plate and set aside.
- Wipe the skillet clean to remove any leftover bits.
- Add melted butter and sprinkle in arrowroot powder or cornstarch, stirring to create a smooth mixture.
- Pour in chicken broth and lemon juice, bring to a simmer, stirring until it thickens slightly.
- Stir in drained capers.
- Return cooked chicken cutlets to the skillet, ensuring they are coated in the lemon-caper sauce. Finish with chopped parsley before serving.
Notes
Serve over rice, alongside roasted vegetables, or with a light salad. Adjust lemon juice and seasoning to taste. Store leftovers in an airtight container.