Easy Weeknight Gluten Free Chicken Piccata,ready in less than 30 Minutes! This recipe is Low Carb, Paleo, Whole 30, low calorie, gluten free, and dairy free
Ingredients
- 2 chicken breasts , 700g (approx.) butterflied, skinless and boneless
- 1/2 cup almond flour , 45g
- 1 tbsp nutritional yeast , optional, make sure it’s gluten free
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp oil
- 3/4 cup gluten free chicken stock , 190mls
- 2 tbsp fresh lemon juice
- 1/4 cup capers , rinsed in cold water
- 1 tbsp arrowroot , or cornstarch if not paleo/w30
- 1/4 cup parsley , finely chopped for garnish
- lemons , thinly sliced for garnish
Instructions
- Have you watched the step by step recipe video yet? it’s just above the recipe card on mobile, and will autoplay in the sidebar on desktop as you scroll.
- (For details on my 2015 version of this recipe which had no ‘breading’, please see recipe notes.)
- butterfly the chicken breasts by cutting them in half lengthways. on a flat plate mix together the almond flour, nutritional yeast, salt and pepper.
