Chicken Piccata (PCOS Friendly Recipe)
From Rachel Garofalo
Yield: 4 servings
Total Time: 40 min | prep time: 20 min |cook time: 20 min
Ingredients
2 boneless skinless chicken breasts
½ cup almond flour
4 tsp arrowroot starch
Zest and juice of 2 lemons divided (We love lemon! Halve this if desired)
Salt and pepper to taste.
2-4 Tablepoons extra-virgin olive oil plus more as needed, especially if using a cast-iron pan.
½ cup white wine or chicken broth
¼ cup dairy-free butter
½-1 cup chicken broth
2 Tablespoons capers drained, divided
3 Tablespoons chopped flat-leaf parsley, divided
Gluten-free brown rice pasta such as Jovial; cauliflower rice; or chopped, steamed broccoli tossed in olive oil and fresh lemon juice (our favorite), for serving
Instructions
Slice the chicken breasts in half widthwise into 4 cutlets, place cutlets between 2 layers of plastic wrap or parchment paper, and lightly pound each piece very thin (about ½ inch or 1.25 cm).
In a medium bowl, combine the almond flour, arrowroot starch, half of the lemon zest, and salt and peper to taste. Dredge the chicken in the flour mixture.
In a large pan, heat the olive oil over medium-high heat. Add the chicken in batches, and cook for 4 to 5 minutes per side or just until cooked through. Remove from the pan and set aside.
To the same pan, add the wine and deglaze. Add the butter to the pan and melt. Stir to combine. Gradually stir in the chicken broth.
Add all of the lemon juice, remining zest, and 1 Tablespoon capers. Reduce heat to medium-low, and simmer for 3 minutes, stirring occasionally.
Return the chicken to the pan. Simmer for 2 to 3 minutes. Stir in 1 teaspoon parsley. Serve with your desired side. Top with the remaining capers and parsley, and enjoy.
Notes: We prefer this cooked in a cast iron for an extra-crisp coating and extra juicy chicken.
Recipe from Meals She Eats
