Family Favorite Chicken Piccata PT30M https://img3.cooker-king.com/201907/2019/0923/7b/1/673223/300x200x90.jpg Who knew that by simply dredging chicken breasts in flour and serving them with a tangy sauce that you would end up with one of the best Italian chicken dishes of all time? Chicken piccata is always a crowd favorite with its golden-browned chicken breasts and a delicious sauce combining lemon juice, butter, capers. 1 serving Ingredients: 3 tbsp. Chopped fresh parsley 3 tbsp. Drained capers 1/2 cup Paleo friendly chicken stock 3 tbsp. Fresh lemon juice 2 tbsp. Olive oil 4 tbsp. Ghee 1/4 cup Arrowroot flour 1/2 cup Almond flour Pepper Salt 2 Boneless, skinless chicken breast halves

    Family Favorite Chicken Piccata

    4.9

    ( By zhanghengshuo )

    Who knew that by simply dredging chicken breasts in flour and serving them with a tangy sauce that you would end up with one of the best Italian chicken dishes of all time? Chicken piccata is always a crowd favorite with its golden-browned chicken breasts and a delicious sauce combining lemon juice, butter, capers.
    01 Information
    • Grade easy
    • Serving 1 serving
    • Calorie 702 Kcal
    • Prep Time 10 Mins
    • Cook Time 20 Mins
    • Total Time 30 Mins
    02 Ingredients
      • 3 tbsp. Chopped fresh parsley
      • 3 tbsp. Drained capers
      • 1/2 cup Paleo friendly chicken stock
      • 3 tbsp. Fresh lemon juice
      • 2 tbsp. Olive oil
      • 4 tbsp. Ghee
      • 1/4 cup Arrowroot flour
      • 1/2 cup Almond flour
      • Pepper
      • Salt
      • 2 Boneless, skinless chicken breast halves
    03 Method
    • Step 1
      Season the chicken with salt and pepper.
    • Step 2
      Combine the almond flour and arrowroot flour in a shallow plate.
    • Step 3
      Dredge the chicken in the almond flour and shake off excess.
    • Step 4
      In a large skillet melt 2 tablespoons of ghee with the olive oil, over medium to high heat.
    • Step 5
      Cook the chicken in batches, if necessary, until golden and cooked through, 3 to 4 min per side. Transfer the chicken to a platter.
    • Step 6
      In the same skillet add the lemon juice, chicken stock, and capers, scraping up any browned bits from the bottom of the pan with a wooden spoon.
    • Step 7
      Cook over medium heat until the liquid is slightly reduced, about 5 minutes. Season to taste with salt and black pepper.
    • Step 8
      Add the remaining ghee and whisk for about a minute. Return the chicken and any juices to the skillet and simmer for about 1 minute. Sprinkle with parsley and serve.
    04 Author
    zhanghengshuo zhanghengshuo
    56 Recipes

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