Gluten Free Low Carb Chicken Piccata

Chicken Piccata – Easy And Delicious

This intensely flavored chicken dish is my go-to when a little savory pampering is needed for me or the family. It is easy to make and pairs well with pasta, gluten-free or otherwise, rice or potatoes. It is just the thing for a quick work night dinner but it is elegant enough to be served at your next dinner party.

It is one of the entrees I traditionally make on Christmas Eve, causing my nephew to ask about other recipes I have for chicken breasts. His question inspired a family cookbook project and a number of lenses here on Squidoo. My version is loosely based on Ina Garten’s recipe, modified by me to eliminate gluten and make a few other changes in the sauce.

I usually serve it with angel hair pasta and a green vegetable like peas or asparagus. If you have fussy eaters serve the capers on the side. More for me, I always say.

Cook Time
Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 3, with some leftovers if you are lucky

Ingredients

  • 3 boneless, skinless chicken breasts sliced in half to make six fillets
  • 2 egg yolks plus 1 tablespoon of cream or water
  • 3/4 cup almond meal
  • 1/4 cup cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • finely grated rind of two lemons, divided
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 1/2 cup dry white wine (or substitute chicken broth)
  • 1 cup chicken broth
  • Juice of two lemons
  • 1/4 cup heavy cream (optional, but not at my house)
  • Capers

Instructions

  1. Preheat oven to 350 degrees.
  2. To cut the chicken breasts into two fillets place each flat on a cutting surface and run a knife through the breast parallel to the cutting surface. This is like cutting a cake layer into two layers.
  3. Gently pound each fillet with the smooth side of a meat mallet a few times to make each fillet about 1/2 inch thick.
  4. Combine the egg yolks and cream or water, whisking together thoroughly in a shallow dish.
  5. Combine the almond meal, cornstarch, kosher salt, freshly ground pepper, sweet paprika, garlic, and half the lemon rind in a shallow dish big enough to hold a chicken fillet.
  6. Heat the olive oil and 1 tablespoon of butter in a wide shallow saute or frying pan, ovenproof, to medium-high.
  7. Bread each chicken fillet by dipping it in the egg mixture and then into the almond meal mixture.
  8. Press the almond meal mixture into chicken.
  9. Saute each fillet in the olive oil butter mixture until golden brown on each side. Don’t crowd — remove some to a plate if necessary until all are browned. Then replace all the fillets into the pan and slide them into the oven to complete cooking for about 15 minutes.
  10. Remove the pan from the oven and transfer the fillets to a serving plate.
  11. Put the pan back on the stove and increase heat to high. Add the wine or 1/2 cup chicken broth and bring to boil, scraping the bottom of the pan with a whisk to loosen cooked bits.
  12. Let the wine or broth reduce to about two or three tablespoons, then add (additional) 1/2 cup chicken broth and reduce to about 1/4 cup. Add the remaining broth and reduce so that about 1/2 cup of broth is in the pan.
  13. Add the lemon juice and bring to a boil.
  14. Turn heat off and add the two tablespoons of butter. Swirl the pan or whisk gently till the butter is incorporated.
  15. Add cream if desired — this will increase the amount of sauce which is crucial in my house. We are a saucy bunch. If you just like a light coating the cream may not be necessary.
  16. Add the remaining lemon rind.
  17. Add the capers unless the caper’s whiners make you keep them separate.
  18. Pour the sauce over the chicken fillets. Decorate with some lemon slices and parsley or chives.
  19. Serve with pasta, rice, or buttered new potatoes. If you are really looking for a wow dish, serve with Hasselback Potatoes.

 

Leave a Comment