Chicken Piccata Recipe – 30 Minute Meal
30 Minute Meal – Wheat and Gluten Free
Chicken Piccata Recipe – 30 Minute Meal. What is Piccata and what is the Piccata Sauce? Piccata describes meat, usually veal or chicken, that is sliced, first dipped in egg, dredged in flour, and then browned. The Piccata Sauce is made with lemon juice, butter, and capers.
If you don’t have any capers or aren’t too hip to them, you can substitute the capers with either Green Olives or Black Olives. Funny thing about the deciding factor in making this meal, I just so happened to have capers in my fridge. Haha – who seriously stocks capers? But lucky for me that tiny little jar was sitting on the top shelf just waiting to be added to a dish. And they did not disappoint.
This Chicken Piccata meal can be made in 30 minutes and is only 462 calories per serving (if your being calorie conscious). And as you can see by the picture, it was served over a bed of spaghetti squash, with a side dish of Brussels Sprouts Gratin. And just a little FYI – my Mr. Big loved the flavors of the meal and even my 17-year-old son raved about the tasty Brussels sprouts. So you know it … this dish is definitely a keeper.
Enjoy 🙂
CHICKEN PICCATA RECIPE – 30 Minute Meal
thank you wheatandglutenfreerecipes
Ingredients
1/2 c Almond Meal/Flour
1/4 tsp sea salt
1 lb Chicken Breasts, sliced thin
1/4 c EVOO
1/2 c Chicken Broth
1 egg, whisked
1 med Shallot, minced – or 1 lrg Garlic clove, minced
1/4 c Lemon Juice
2 tbls Capers
3 tbls unsalted Butter, divided
2 tbls chopped fresh Parsley
Directions
In a shallow bowl combine the almond meal/flour and salt. Dip the chicken in the egg and then dredge the chicken in the flour mixture, shaking off any excess.
In a large skillet over medium heat, heat the oil until hot. Working in batches if necessary cook the chicken for six minutes, turning once until golden brown and the chicken is no longer pink and the juices run clear. Transfer to a warm platter and cover loosely with foil.
At the broth and shallot or garlic to the skillet, increasing the heat to high and cook, stirring with a wooden spoon or spatula to loosen any browned bits. Boil for four minutes or until the broth his reduced by half. Add the lemon juice and capers and continue simmering for two minutes. Remove from the heat and add the butter, stirring until the butter melts and thickens the sauce. Stir in the parsley. Spoon the sauce over the chicken.
Viola – Chicken Piccata done in 30 minutes. Can be served with a side of buttered noodles, mashed potatoes, garlic herb rice, roasted veggies, roasted asparagus. However I kept with the wheat and gluten free diet, as mentioned above, and the dish was served with spaghetti squash and brussels sprouts. Yummy !!
“The classic piccata method of slicing, coating, and sautéing meat in a piquant sauce makes a comeback in a wheat free, healthy version. Olive oil, lemon, capers, and butter create that familiar rich Italian flavor that goes so well with green vegetables. Note – the chicken can be replaced by veal, pork chops, white fish or sliced eggplant.” William Davis, author of Wheat Belly.