Chicken Piccata

This super easy and simple dish is perfect for a week night dinner. My version uses almond flour instead of regular flour to make this dish gluten free.



Ingredients:

• Thinly cut chicken breasts
• Almond flour
• Salt/Pepper
• Garlic Powder
• Onion Powder
• Poultry seasoning
• Lemon
• 1/4 cup of white wine (not a sweet one. I used a chardonnay.)
• Fresh minced garlic
• Butter
• Capers (optional but highly recommended)

The key is to get super thin chicken breast for a traditional piccata. Season the chicken first with salt, pepper, garlic powder, onion powder, and poultry seasoning. Next add a coat of almond flour.

Heat a skillet to a high setting used to sear. Sear each side of the chicken without cooking all the way through because it will finish in the oven.

Lay the chicken on a baking dish. The next step is to make the lemon/butter/white wine sauce. In the same pan, de-glaze by adding butter, white wine, minced garlic until butter is melted. Squeeze lemon juice into the sauce and pour over the chicken in the baking dish.

 Bake on 375 F until chicken is completely cooked through. Ensure each piece has some sauce on it when serving. Top with capers.