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gluten-free chicken piccata

4.9

(23)

www.maryswholelife.com
Your Recipes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

Mix the almond flour, coconut flour, garlic powder, salt, and pepper in a shallow dish. Beat the egg in another shallow dish. Place side by side near the stove. Heat 2 tbsp of your oil over medium high heat in a large cast iron skillet. Meanwhile, dip your butterflied/sliced chicken breasts first in the egg, then dredge them in the flour mixture.

Step 2

Add to the chicken to the hot pan and cook for 2-3 minutes per side until golden brown and cooked through. You may need to work in batches depending on the size of your chicken breasts. (I did two chicken pieces at a time, removed them, then added 2 more tbsp of olive for the 2nd batch of chicken). Remove from the pan and set aside.

Step 3

Add ghee to the empty hot pan and scrape up any brown bits as it melts. Add in chicken broth, capers, the juice from one lemon, and the arrowroot powder/water mixture. Bring to a boil and reduce heat - let it simmer for about 3-5 mins. Add chicken back to the pan and keep on low until you're ready to serve. Enjoy!